YOUR SOLIN GENERATED RECIPE
Creamy Beef Stuffed Bell Peppers
Tender bell peppers roasted and stuffed with a savory blend of lean ground beef and cauliflower rice, finished with a creamy Greek yogurt swirl for a velvety texture.
INGREDIENTS
6 oz Ground beef (93% lean)
2 large Bell peppers
0.25 cup Plain non-fat Greek yogurt
0.5 cup Cauliflower rice
1 tbsp Tomato paste
0 tsp Olive oil
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F and slice the bell peppers in half lengthwise, removing the seeds and membranes.
Heat the olive oil in a large skillet over medium heat and sauté the diced onion and garlic until translucent and fragrant.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is fully browned.
Stir in the cauliflower rice, tomato paste, dried oregano, sea salt, and black pepper, cooking for another 3 minutes.
Remove the skillet from the heat and stir in the Greek yogurt until the beef mixture is rich and creamy.
Fill each pepper half generously with the beef mixture and place them in a baking dish with a splash of water at the bottom.
Cover the dish tightly with foil and bake for 25 minutes, then uncover and bake for 10 more minutes until the peppers are soft and tender.