YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers filled with a savory mixture of lean ground beef and brown rice, finished with a sprinkle of sharp cheddar for a comforting, bubbly topping.
INGREDIENTS
7 oz 93% lean ground beef
2 medium bell peppers
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 oz shredded cheddar cheese
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until they are translucent and fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is fully browned.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper until the mixture is well combined and heated through.
Spoon the beef and rice mixture into the hollowed-out bell peppers, pressing down gently to ensure they are fully packed.
Place the stuffed peppers upright in a baking dish, top each with the shredded cheddar cheese, and bake for 25-30 minutes until the peppers are tender and the cheese is bubbly.