YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory mixture of lean ground beef, brown rice, and aromatic spices in a rich tomato sauce.
INGREDIENTS
6.75 oz 93% lean ground beef
2 large bell peppers
0.13 cup cooked brown rice
0.25 cup low-sodium tomato sauce
0.25 cup diced yellow onion
1 clove minced 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 white membranes from the inside.
In a large skillet over medium heat, add the extra virgin olive oil and sauté the diced yellow onion until it becomes soft and translucent.
Add the ground beef and minced garlic to the skillet, breaking the meat apart with a wooden spoon until it is fully browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, then simmer for 2 to 3 minutes to allow the flavors to meld.
Place the hollowed-out bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Pour about a quarter cup 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 another 10 minutes until the peppers are tender and the tops are slightly golden.