YOUR SOLIN GENERATED RECIPE
Creamy Beef Stuffed Bell Peppers
Savory ground beef and cauliflower rice simmered in a rich tomato sauce, stuffed into vibrant bell peppers and baked until tender and juicy.
INGREDIENTS
6 oz ground beef (93% lean)
2 large bell peppers
0.5 cup cauliflower rice
2 tbsp plain Greek yogurt
1 tbsp tomato paste
0 tsp olive oil
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until they become fragrant and translucent.
Add the ground beef to the skillet, browning it completely while using a wooden spoon to break it into small crumbles.
Stir in the cauliflower rice, tomato paste, dried oregano, sea salt, and black pepper, cooking for another 3-4 minutes until the cauliflower rice is slightly softened.
Remove the skillet from the heat and stir in the Greek yogurt until the beef mixture is thoroughly coated and creamy.
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and cauliflower mixture.
Pour a small amount of water into the bottom of the baking dish, cover with foil, and bake for 25 minutes.
Remove the foil and bake for an additional 5 minutes until the peppers are tender and the tops are lightly browned.