YOUR SOLIN GENERATED RECIPE
Hearty Beef and Rice Stuffed Peppers
Roasted bell peppers filled with a savory blend of lean ground beef and nutty brown rice, simmered in a rich tomato sauce for a comforting and vibrant meal.
INGREDIENTS
5.5 oz Lean ground beef (93%)
0.25 cup Cooked brown rice
2 large Bell peppers
0.25 cup Tomato puree
0.25 cup Yellow onion
1 clove Garlic
0 tsp Extra virgin olive oil
0.5 tbsp Parmesan cheese
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 remove the seeds and membranes. Place them upright in a baking dish.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until translucent, about 3-4 minutes.
Add the minced garlic and lean ground beef to the skillet, breaking the meat apart with a spoon until fully browned.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper. Simmer for 2-3 minutes to allow flavors to meld.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling.
Add a small splash of water to the bottom of the baking dish and cover tightly with foil.
Bake for 30 minutes, then remove the foil and sprinkle the tops with parmesan cheese.
Bake for an additional 10 minutes uncovered until the peppers are tender and the cheese is lightly golden.
Let rest for 5 minutes before serving.