YOUR SOLIN GENERATED RECIPE
Ground Beef Stuffed Bell Peppers with Rice
Oven-baked bell peppers filled with a hearty mixture of lean ground beef and nutty brown rice, simmered in a savory tomato sauce until tender.
INGREDIENTS
7 oz Ground beef (93% lean)
0.33 cup Brown rice (cooked)
2 medium Bell peppers
0.5 tsp Olive oil
0.25 cup Yellow onion
1 clove Garlic
0.25 cup Tomato puree
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
2 tbsp Water
PREPARATION
Preheat your oven to 375°F (190°C) and prepare a small baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.
Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion until it becomes translucent.
Add the ground beef and minced garlic to the skillet, cooking until the beef is fully browned, then drain any excess liquid.
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano until well combined.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to fill them completely.
Place the stuffed peppers upright in the baking dish and add the water to the bottom of the dish to create steam.
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for 10 more minutes until the peppers are soft.