YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers filled with a savory mixture of lean ground beef and brown rice, simmered in a zesty tomato sauce for a vibrant and comforting meal.
INGREDIENTS
2 whole bell peppers
7.25 oz ground beef (93% lean)
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 tsp olive oil
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 and lightly grease a small baking dish.
Slice the tops off the bell peppers and 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 and minced garlic until translucent.
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 puree, dried oregano, sea salt, and black pepper until the mixture is well combined and heated through.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling tightly.
Place the peppers upright in the baking dish, add two tablespoons of water to the bottom of the dish, and cover tightly with foil.
Bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the tops are slightly golden.