YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Large bell peppers roasted until tender and filled with a savory mixture of grass-fed beef and fluffy rice simmered in a rich, aromatic tomato sauce.
INGREDIENTS
6.5 oz 93% lean ground beef
0.33 cup cooked brown rice
2 large bell peppers
0.25 cup yellow onion
1 clove garlic
0.25 cup tomato puree
0.5 tsp extra virgin olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Slice the tops off the bell peppers, then remove and discard the seeds and internal membranes.
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced yellow onion until soft and translucent.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 1 minute until the spices are fragrant.
Pour in the tomato puree and add the cooked brown rice, stirring to combine all ingredients until the mixture is evenly coated and heated through.
Stand the bell peppers upright in the prepared baking dish and spoon the beef and rice filling into each cavity, pressing down gently to pack them full.
Add 2 tablespoons of water to the bottom of the dish, cover tightly with foil, and bake for 30-35 minutes until the peppers are fork-tender.