YOUR SOLIN GENERATED RECIPE
Savory Beef and Rice Stuffed Peppers
Vibrant bell peppers oven-roasted until tender, filled with a savory mixture of lean ground beef and nutty brown rice in a zesty tomato sauce.
INGREDIENTS
7 oz ground beef 93% lean
0.25 cup cooked brown rice
2 medium bell peppers
0.25 cup tomato puree
0.5 tbsp parmesan cheese
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
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 over medium heat, sauté the ground beef and diced yellow onion until the beef is fully browned and the onion is translucent.
Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, stirring for 1 minute until fragrant.
Remove the skillet from the heat and stir in the cooked brown rice and tomato puree until the mixture is thoroughly combined.
Stand the bell peppers upright in a baking dish and fill each cavity generously with the beef and rice mixture.
Sprinkle the top of each stuffed pepper with parmesan cheese.
Pour a small amount of water (about 0.25 cup) into the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes.
Remove the foil and continue baking for 10-15 minutes until the peppers are fork-tender and the cheese is golden brown.