YOUR SOLIN GENERATED RECIPE
Savory Beef and Rice Stuffed Peppers
Lean ground beef and brown rice simmered in a savory tomato sauce and baked inside vibrant bell peppers for a tender, satisfying finish.
INGREDIENTS
2 large Bell peppers
7 oz 93% lean ground beef
0.25 cup Cooked brown rice
0.5 cup Tomato puree
0.25 tsp Extra virgin olive oil
0.25 cup Diced yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Nonfat Greek yogurt
PREPARATION
Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper. Simmer for 3-5 minutes until the sauce thickens slightly.
Place the peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill completely.
Add a splash of water to the bottom of the dish and cover tightly with foil.
Bake for 30-35 minutes until the peppers are tender.
Remove from the oven and top each pepper with a dollop of Greek yogurt before serving.