YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef, brown rice, and aromatic herbs for a satisfying, golden-baked finish.
INGREDIENTS
6.5 oz 93% lean ground beef
0.25 cup Cooked brown rice
2 medium Bell peppers
0.25 cup Tomato puree
1 tbsp Grated parmesan cheese
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
0 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
Finely dice the yellow onion and mince the garlic clove.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until translucent.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned through.
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano. Mix well and cook for 2 minutes to meld flavors.
Place the bell peppers upright in a baking dish and stuff each one generously with the beef and rice mixture.
Sprinkle the grated parmesan cheese over the top of each stuffed pepper.
Add a small splash of water to the bottom of the baking dish and cover tightly with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden.