YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Bell peppers roasted until tender and filled with a savory blend of lean ground beef and brown rice simmered in aromatic tomato sauce.
INGREDIENTS
6 oz ground beef (93% lean)
2 large bell peppers
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp grated parmesan cheese
0.25 cup water
PREPARATION
Preheat your oven to 375°F and prepare a baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and internal ribs.
In a large skillet over medium heat, brown the ground beef with the diced yellow onion until the meat is fully cooked and onions are translucent.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 1 minute until the mixture is fragrant.
Add the cooked brown rice and tomato puree to the skillet, stirring well to combine all ingredients and heating through for 2 minutes.
Place the hollowed bell peppers upright in the baking dish and spoon the beef and rice mixture into each pepper until they are tightly packed.
Top each stuffed pepper with grated parmesan cheese and pour the water into the bottom of the baking dish.
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is golden.