YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Lean ground beef and brown rice simmered in a savory tomato sauce, baked inside vibrant bell peppers until they reach a tender, caramelized finish.
INGREDIENTS
6 oz 93% lean ground beef
0.13 cup cooked brown rice
2 large bell peppers
0.25 cup yellow onion
1 clove garlic
0.25 cup tomato puree
1 tbsp shredded cheddar cheese
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers, remove the seeds and internal membranes, and set the peppers upright in the baking dish.
In a medium skillet over medium heat, add the olive oil and sauté the chopped onion and minced garlic until they are soft and fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until it is fully browned and no pink remains.
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano, allowing the mixture to simmer for 2 minutes.
Spoon the beef and rice filling into the hollowed bell peppers, packing it down gently to ensure they are full.
Top each pepper with the shredded cheddar cheese and bake for 25 to 30 minutes until the peppers are tender and the cheese is bubbly.