YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers filled with a savory mixture of lean ground beef and nutty brown rice, topped with a sprinkle of tangy feta cheese.
INGREDIENTS
6.5 oz ground beef (93% lean)
0.25 cup cooked brown rice
2 medium bell peppers
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.25 tsp extra virgin olive oil
0.25 tsp fine sea salt
0.25 tsp cracked black pepper
0.5 tsp dried oregano
0.25 oz feta cheese
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.
Add the ground beef to the skillet, seasoning with salt, pepper, and oregano, and cook until browned and crumbled.
Stir the cooked brown rice and tomato puree into the beef mixture until well combined and heated through.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack them tightly.
Place the peppers upright in the baking dish, cover with foil, and bake for 30 minutes until the peppers are tender.
Remove the foil, sprinkle with crumbled feta cheese, and bake for an additional 5 minutes until the cheese is slightly softened.