YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef, brown rice, and aromatic herbs in a rich tomato sauce.
INGREDIENTS
8 ounce Ground beef (93% lean)
1.5 large Bell peppers
0.13 cup Cooked brown rice
0.25 cup Tomato puree
0.25 tsp Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Preheat your oven to 375°F.
Slice the tops off the bell peppers and carefully remove the seeds and inner membranes.
In a large skillet, heat the olive oil over medium heat and sauté the diced onion until it becomes translucent.
Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles with a spatula.
Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.
Remove the skillet from the heat and stir in the cooked brown rice and tomato puree until the mixture is well combined.
Stuff the beef and rice mixture tightly into the prepared 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 heated through.