YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef and nutty brown rice, finished with a vibrant tomato sauce.
INGREDIENTS
7 oz ground beef (93% lean)
0.33 cup cooked brown rice
2 medium bell peppers
0.5 cup tomato sauce (no sugar added)
0 tsp extra virgin olive oil
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
0.25 cup yellow onion
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and white membranes from the inside.
Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.
Add the ground beef to the skillet and season with sea salt, black pepper, garlic powder, and dried oregano.
Cook the beef until it is fully browned, breaking it into small crumbles with a spatula as it cooks.
Stir in the cooked brown rice and 0.25 cup of the tomato sauce, mixing until the filling is well combined and heated through.
Stuff the beef and rice mixture into the hollowed-out bell peppers and place them upright in the prepared baking dish.
Spoon the remaining 0.25 cup of tomato sauce over the tops of the peppers and sprinkle with the grated parmesan cheese.
Cover the dish tightly with foil and bake for 30 minutes; then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is slightly golden.