YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Lean ground beef and nutty brown rice baked inside vibrant bell peppers, topped with a layer of melted cheddar for a bubbly, golden finish.
INGREDIENTS
2 medium bell peppers
7 oz 93% lean ground beef
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 cup diced yellow onion
1 clove garlic
0.5 tsp olive oil
0.25 oz shredded cheddar 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 bell peppers in half lengthwise, removing the seeds and membranes to create a hollow vessel.
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until completely browned.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2 minutes to combine flavors.
Place the pepper halves in a baking dish and spoon the beef and rice mixture generously into each cavity.
Cover the dish with foil and bake for 25 minutes until the peppers are tender.
Remove the foil, sprinkle each pepper with shredded cheddar cheese, and bake for an additional 5 minutes until the cheese is melted and golden.