YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, finished with a vibrant tomato sauce and a sprinkle of salty parmesan.
INGREDIENTS
7 oz Ground beef (93% lean)
2 large Bell peppers
0.13 cup Brown rice (cooked)
0.25 cup Yellow onion
0.25 cup Tomato sauce
0.5 tsp Olive oil
1 tbsp Parmesan cheese
0.25 tsp Garlic powder
0.25 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, remove the seeds and membranes, and set the peppers upright in a baking dish.
In a large skillet, heat the olive oil over medium heat and sauté the diced yellow onion until it becomes soft and translucent.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Season the beef with garlic powder, dried oregano, sea salt, and black pepper.
Stir in the cooked brown rice and tomato sauce, simmering for 2 minutes until the mixture is well combined and heated through.
Spoon the beef and rice mixture into the prepared bell peppers, pressing down gently to fill them completely.
Top each pepper with the grated parmesan cheese.
Bake for 25 to 30 minutes until the peppers are tender and the cheese on top is golden and bubbly.