YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Tender bell peppers roasted until charred and filled with a savory blend of grass-fed beef and nutty brown rice in a zesty tomato sauce.
INGREDIENTS
2 medium bell peppers
6 oz ground beef (93% lean)
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.5 oz feta cheese
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
Slice the bell peppers in half lengthwise, removing the seeds and internal membranes while keeping the stems intact for structure.
In a large skillet over medium heat, add the olive oil and sauté the finely diced yellow onion until it becomes soft and translucent.
Add the minced garlic and ground beef to the skillet, breaking the meat apart with a wooden spoon until it is fully browned.
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano, allowing the mixture to simmer for 3 minutes.
Arrange the pepper halves in the prepared baking dish and spoon the beef and rice filling into each cavity, pressing down gently.
Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
Remove from the oven and sprinkle the crumbled feta cheese over the tops before serving warm.