YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Vibrant bell peppers roasted until tender and filled with a savory blend of lean ground beef, brown rice, and aromatic herbs in a rich tomato sauce.
INGREDIENTS
2 large bell peppers
7 oz ground beef 93% lean
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 tbsp olive oil
0.25 cup yellow onion
1 clove garlic
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
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 until translucent, about 4 minutes.
Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spoon until fully browned.
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano, simmering for 2 minutes to meld flavors.
Stand the bell peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until full.
Top each pepper with the grated parmesan cheese.
Add 0.25 cup of water to the bottom of the baking dish and cover tightly with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.