YOUR SOLIN GENERATED RECIPE
Beef and Rotel Stuffed Bell Peppers
Savory ground beef and zesty Rotel simmered with aromatic onions and rice, baked inside vibrant bell pepper cups until the cheese topping is bubbly and golden.
INGREDIENTS
6 oz ground beef (93% lean)
2 large bell peppers
0.5 cup canned diced tomatoes with green chilies
0.25 cup yellow onion
0.25 cup cooked white rice
0.5 oz shredded cheddar cheese
0.5 tsp olive oil
0.5 tsp garlic powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers, remove the seeds and membranes, and rinse the insides.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes translucent and soft.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until it is completely browned.
Stir in the canned diced tomatoes with green chilies, cooked white rice, garlic powder, ground cumin, sea salt, and black pepper.
Allow the mixture to simmer for 3 to 5 minutes so the flavors can fully meld together.
Stand the bell peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until they are full.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the tops of the peppers, and bake for an additional 5 to 10 minutes until the peppers are tender and the cheese is melted and bubbly.