YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Vibrant bell peppers roasted until tender and filled with a savory mixture of lean ground beef, brown rice, and aromatic herbs in a rich tomato sauce.
INGREDIENTS
7 oz Ground beef (93% lean)
2 whole Bell peppers
0.25 cup Cooked brown rice
0.25 cup Tomato puree
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Parmesan cheese
0.5 tsp Extra virgin olive oil
PREPARATION
1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and set the hollowed peppers aside.
3. Heat the olive oil in a large skillet over medium heat and sauté the diced onion and garlic until they are translucent.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until it is completely browned and crumbled.
5. Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper until the mixture is well combined.
6. Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to fill them completely to the top.
7. Place the peppers upright in the prepared baking dish and sprinkle the tops evenly with the grated parmesan cheese.
8. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender.