YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Vibrant bell peppers stuffed with a savory blend of lean ground beef and brown rice, simmered in a rich tomato sauce until tender and fragrant.
INGREDIENTS
7 ounce Ground beef (93% lean)
0.13 cup Cooked brown rice
2 medium Bell peppers
0.5 cup Tomato puree
0.25 tablespoon Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
0.5 teaspoon Dried oregano
1 tablespoon Fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until translucent, about 5 minutes.
Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spoon until fully browned.
Stir in the sea salt, black pepper, and dried oregano, then fold in the cooked brown rice and half of the tomato puree.
Place the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Pour the remaining tomato puree over the top of the stuffed peppers and cover the dish tightly with foil.
Bake for 35 to 40 minutes until the peppers are tender, then garnish with freshly chopped parsley before serving.