YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Tender bell peppers oven-roasted with a savory filling of lean ground beef and brown rice, topped with a vibrant tomato herb sauce.
INGREDIENTS
6.5 oz ground beef (93% lean)
2 medium bell peppers
0.25 cup cooked brown rice
0.5 cup tomato puree
0.5 tsp olive oil
0.25 cup yellow onion
1 clove garlic
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F.
Slice the tops off the bell peppers and remove the seeds and ribs from the inside.
In a large skillet over medium heat, sauté the diced yellow onion and minced garlic in olive oil until translucent.
Add the ground beef to the skillet and cook until fully browned, breaking it up with a spatula as it cooks.
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 and place them upright in a baking dish.
Bake for 30 to 35 minutes until the peppers are tender and the filling is hot.
Garnish with crumbled feta cheese and fresh parsley before serving.