YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Vibrant bell peppers roasted until tender and filled with a savory blend of lean ground beef, brown rice, and aromatic herbs in a rich tomato sauce.
INGREDIENTS
8 oz Ground beef (93% lean)
0.13 cup Cooked brown rice
2 medium Bell peppers
0.25 cup Yellow onion
0.25 cup Tomato sauce
0.5 tsp Extra virgin olive oil
1 tbsp Grated parmesan cheese
0.5 tsp Garlic powder
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 membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes translucent and fragrant.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until fully browned.
Stir in the cooked brown rice, tomato sauce, garlic powder, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2 minutes.
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Sprinkle the grated parmesan cheese over the top of each stuffed pepper.
Add a splash of water to the bottom of the baking dish, cover with foil, and bake for 30 minutes.
Remove the foil and bake for an additional 5 minutes until the peppers are tender and the cheese is slightly golden.