YOUR SOLIN GENERATED RECIPE
Hearty Beef and Rice Stuffed Peppers
Sweet bell peppers roasted until tender and filled with a savory blend of lean ground beef, aromatic garlic, and fluffy rice in a rich tomato sauce.
INGREDIENTS
7 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 tsp Garlic
0.25 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 375°F and prepare a small baking dish.
Slice the tops off the bell peppers, remove the seeds and white membranes, and set the peppers upright in the baking dish.
Heat the olive oil in a large skillet over medium heat, then add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until it is completely browned and no longer pink.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes to meld the flavors.
Spoon the beef and rice mixture into the cavities of the bell peppers, packing them tightly.
Pour two tablespoons of water into the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes until the peppers are tender and juicy.
Remove the foil and garnish with freshly chopped parsley before serving.