YOUR SOLIN GENERATED RECIPE
Creamy Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef and brown rice, finished with a velvety dollop of Greek yogurt for a rich, creamy texture.
INGREDIENTS
6 oz Ground beef (93% lean)
2 large Bell peppers
0.25 cup Cooked brown rice
0.25 cup Plain Greek yogurt
0.25 oz Shredded sharp cheddar cheese
0.25 cup Tomato sauce
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
0 tsp Olive oil
PREPARATION
Preheat your oven to 375°F and prepare a small baking dish with a light coating of oil.
Slice the tops off the bell peppers, remove the seeds and membranes, and set the hollowed peppers aside.
Heat the olive oil in a large skillet over medium-high heat and add the ground beef.
Cook the beef, breaking it apart with a spoon, until it is thoroughly browned and no longer pink.
Stir in the sea salt, black pepper, garlic powder, and onion powder to evenly season the meat.
Add the cooked brown rice and tomato sauce to the skillet, stirring to combine and heating through for 2 minutes.
Remove the skillet from the heat and fold in the plain Greek yogurt until the mixture is creamy and well-incorporated.
Spoon the beef and rice mixture into the prepared bell peppers, packing them tightly.
Place the stuffed peppers in the baking dish, sprinkle the shredded cheddar cheese on top, and bake for 25 minutes until the peppers are tender.