YOUR SOLIN GENERATED RECIPE
Beef Stuffed Bell Peppers with Herbed Rice
Lean ground beef and herbed rice baked inside a vibrant bell pepper, paired with a crisp and zesty cucumber-radish salad.
INGREDIENTS
6.5 oz Ground beef 93% lean
1 large Red bell pepper
0.25 cup Cooked brown rice
0.5 oz Feta cheese
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 cup Cucumber
2 medium Radishes
1 tbsp Lemon juice
PREPARATION
Preheat the oven to 375°F and prepare a small baking dish.
Slice the top off the red bell pepper and remove the seeds and membranes from the inside.
In a mixing bowl, combine the ground beef, cooked brown rice, dried oregano, sea salt, and black pepper until well incorporated.
Pack the beef and rice mixture firmly into the cavity of the bell pepper.
Place the stuffed pepper in the baking dish and roast for 35 to 40 minutes until the beef is fully cooked and the pepper is tender.
Sprinkle the crumbled feta cheese over the top of the pepper during the last 5 minutes of roasting to allow it to soften.
While the pepper roasts, thinly slice the cucumber and radishes, then toss them with lemon juice and olive oil in a small bowl.
Serve the hot stuffed pepper immediately alongside the refreshing and crunchy side salad.