YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, simmered in a zesty tomato sauce for a vibrant and comforting meal.
INGREDIENTS
2 large bell peppers
7 oz 93% lean ground beef
0.25 cup cooked brown rice
0.5 cup tomato puree
0.25 cup yellow onion
1 clove garlic
1 tsp olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and prepare the bell peppers by slicing off the tops and removing the seeds and membranes.
Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until softened and fragrant.
Add the ground beef to the skillet and cook until fully browned, using a spatula to break the meat into small crumbles.
Stir the cooked brown rice, half of the tomato puree, dried oregano, sea salt, and black pepper into the beef mixture and simmer for 2 minutes.
Stand the peppers upright in a baking dish and spoon the beef and rice filling into each pepper until they are tightly packed.
Top each pepper with the remaining tomato puree and add two tablespoons of water to the bottom of the baking dish to create steam.
Cover the dish tightly with foil and bake for 30 minutes, then uncover and bake for 10 more minutes until the peppers are tender and the sauce is bubbling.