YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Vibrant bell peppers oven-roasted until tender, stuffed with a savory blend of lean ground beef and fluffy rice in a zesty tomato sauce.
INGREDIENTS
2 large Bell peppers
8 oz 93% Lean ground beef
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 Fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
In a large non-stick skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent.
Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, sautéing for another 1 minute until fragrant.
Stir in the cooked brown rice and tomato puree, mixing thoroughly until the filling is well combined and heated through.
Stand the bell peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until they are tightly packed.
Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers.
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
Garnish with freshly chopped parsley before serving.