YOUR SOLIN GENERATED RECIPE
Savory Stuffed Bell Peppers with Tender Beef
Oven-roasted bell peppers stuffed with a savory blend of grass-fed beef and cauliflower rice, finished with a melt-in-your-mouth layer of sharp cheddar cheese.
INGREDIENTS
6 oz ground beef (93% lean)
2 large bell peppers
1 cup cauliflower rice
0.25 cup yellow onion
0.5 tsp olive oil
0.25 cup tomato sauce
0.25 oz sharp cheddar cheese
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers and remove the internal seeds and ribs.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes translucent.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until it is fully browned.
Stir in the cauliflower rice, tomato sauce, garlic powder, sea salt, and black pepper, and simmer for 3 minutes to combine flavors.
Spoon the beef and cauliflower mixture into the hollowed bell peppers, pressing down gently to pack the filling tightly.
Place the peppers upright in the prepared baking dish and top each one with the shredded sharp cheddar cheese.
Bake for 25 to 30 minutes until the peppers are tender and the cheese is bubbly and golden.
Garnish with chopped fresh parsley before serving.