YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory blend of lean ground beef and aromatic rice, finished with a vibrant tomato glaze.
INGREDIENTS
6 oz ground beef (93% lean)
2 large bell peppers
0.13 cup cooked white rice
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.25 tsp ground turmeric
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent.
Add the ground beef to the skillet, breaking it apart with a spoon, and season with sea salt, black pepper, oregano, and turmeric.
Once the beef is browned, stir in the cooked white rice and half of the tomato puree until well combined.
Spoon the beef and rice mixture into the hollowed bell peppers and place them upright in the prepared baking dish.
Top each pepper with the remaining tomato puree, cover the dish with foil, and bake for 30 to 35 minutes until the peppers are tender.