YOUR SOLIN GENERATED RECIPE
Ground Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, simmered in a rich tomato sauce that stays incredibly moist.
INGREDIENTS
7 oz 93% lean ground beef
2 medium bell peppers
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp grated parmesan cheese
0 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish that fits the peppers snugly.
Slice the tops off the bell peppers, remove the seeds and white membranes, and place them upright in the prepared dish.
Heat the olive oil in a large skillet over medium heat, then add the diced onion and minced garlic, sautéing until translucent.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until no longer pink.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, cooking for 2 minutes to combine the flavors.
Divide the beef and rice mixture evenly between the hollowed bell peppers, pressing down gently to fill them completely.
Top each pepper with the grated parmesan cheese and bake for 30 to 35 minutes until the peppers are tender and the cheese is golden brown.