YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Savory ground beef and fluffy rice simmered in a zesty tomato sauce, stuffed into vibrant bell peppers and baked until tender and fragrant.
INGREDIENTS
2 large Bell peppers
7 oz 93% lean ground beef
0.13 cup Cooked white rice
0.25 cup Tomato puree
0 tsp Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.
In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until soft and translucent.
Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles with a wooden spoon.
Stir in the cooked rice, tomato puree, dried oregano, sea salt, and black pepper until the mixture is well combined and heated through.
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Pour a small amount of water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.