YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Oven-roasted bell peppers stuffed with a savory mixture of lean ground beef and fluffy rice simmered in a rich, aromatic tomato sauce.
INGREDIENTS
8 oz ground beef (93% lean)
2 large bell peppers
0.13 cup cooked brown rice
0.25 cup yellow onion
0.25 cup tomato puree
0.5 tsp olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and white membranes from the interior.
In a large skillet over medium heat, add the olive oil and finely diced yellow onion, sautéing for 3-4 minutes until the onion is soft and translucent.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until it is thoroughly browned and no pink remains.
Stir in the cooked brown rice, tomato puree, garlic powder, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes to meld the flavors.
Spoon the beef and rice filling into the hollowed-out bell peppers, pressing down gently to ensure they are well-packed.
Place the stuffed peppers upright in a baking dish and bake for 25 to 30 minutes until the peppers are tender and the tops are slightly golden.