YOUR SOLIN GENERATED RECIPE
Ground Beef and Rice Stuffed Peppers
Oven-roasted bell peppers filled with a savory mixture of lean ground beef and brown rice, finished with a vibrant tomato glaze and a dusting of salty parmesan cheese.
INGREDIENTS
2 medium bell peppers
7 oz 93% lean ground beef
0.25 cup cooked brown rice
0.25 cup tomato puree
0.75 tbsp grated parmesan cheese
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes to create a hollow cavity.
In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until they become fragrant and translucent.
Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until the meat is thoroughly browned.
Stir the cooked brown rice and half of the tomato puree into the beef mixture until everything is well incorporated.
Pack the beef and rice mixture tightly into the hollowed bell peppers and place them upright in a small baking dish.
Spoon the remaining tomato puree over the tops of the stuffed peppers and cover the dish tightly with aluminum foil.
Bake for 30 minutes, then remove the foil, sprinkle with the grated parmesan cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.