YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Lean ground beef and brown rice simmered in aromatic tomato sauce, baked inside vibrant bell peppers until the shells are tender and fragrant.
INGREDIENTS
7 oz ground beef 93% lean
2 medium bell peppers
0.25 cup cooked brown rice
0.5 cup tomato puree
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.
In a large skillet, heat the extra virgin olive oil over medium-high heat and brown the ground beef until no pink remains.
Stir in the sea salt, black pepper, garlic powder, onion powder, and dried oregano to season the meat.
Add the cooked brown rice and tomato puree to the skillet, stirring until the mixture is well combined and heated through.
Stand the bell peppers upright in a baking dish and fill each pepper cavity generously with the beef and rice mixture.
Add a small splash of water to the bottom of the baking dish and cover the dish tightly with foil.
Bake for 30 to 35 minutes until the peppers are tender, then remove the foil and bake for an additional 5 minutes before serving.