YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Yellow bell peppers roasted until tender and filled with a savory mixture of lean ground beef, brown rice, and aromatic spices for a hearty, golden-brown finish.
INGREDIENTS
8 oz ground beef 93% lean
2 medium yellow bell peppers
0.13 cup cooked brown rice
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.25 tsp olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
Slice the yellow bell peppers in half lengthwise, removing the seeds and membranes while keeping the stems intact for structure.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until they become translucent and fragrant.
Add the lean ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is completely browned and no pink remains.
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, dried oregano, and smoked paprika until the mixture is well combined and heated through.
Generously stuff each pepper half with the beef and rice mixture, pressing down slightly to pack the filling tightly.
Place the stuffed peppers in the prepared baking dish, cover with foil, and bake for 25 minutes.
Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the tops are slightly golden and crisp.