YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Tender bell peppers roasted until sweet and filled with a savory blend of lean ground beef, fluffy rice, and aromatic herbs.
INGREDIENTS
7 oz Ground beef 93% lean
2 medium Bell peppers
0.13 cup Cooked brown rice
0.25 cup Tomato sauce
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 oz Feta cheese
0.25 tsp Olive oil
PREPARATION
Preheat your oven to 375°F and line a small baking dish with parchment paper for easy cleanup.
Slice the bell peppers in half lengthwise and carefully remove the seeds and white membranes to create a hollow boat.
In a large skillet over medium heat, sauté the finely diced yellow onion and minced garlic in olive oil until they become soft and translucent.
Add the ground beef to the skillet and cook until fully browned, using a spatula to break the meat into small crumbles.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2 minutes.
Spoon the beef and rice mixture generously into each bell pepper half, pressing down slightly to pack the filling.
Arrange the stuffed peppers in the baking dish and sprinkle the tops evenly with the crumbled feta cheese.
Bake for 25 to 30 minutes until the peppers are tender when pierced with a fork and the cheese is lightly golden.