YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory blend of grass-fed beef and brown rice, offering a satisfyingly charred finish in every bite.
INGREDIENTS
2 large bell peppers
5 oz ground beef 93% lean
0 cup cooked brown rice
0.5 tsp olive oil
2 tbsp tomato paste
0.25 cup yellow onion
1 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.5 tbsp parmesan cheese
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice the bell peppers in half lengthwise, removing the seeds and membranes.
In a large skillet over medium heat, sauté the diced onion and minced garlic in olive oil until fragrant and soft.
Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano, then cook until fully browned.
Stir in the tomato paste and cooked brown rice, mixing until the beef is well-coated and the filling is heated through.
Spoon the beef and rice mixture generously into each bell pepper half and place them on the prepared baking sheet.
Sprinkle the tops with parmesan cheese and bake for 25 minutes until the peppers are tender and the cheese is golden.