YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with savory grass-fed beef and nutty brown rice, simmered in a rich tomato sauce for a comforting, hearty finish.
INGREDIENTS
8 oz ground beef (93% lean)
2 medium bell peppers
0.13 cup cooked brown rice
0.25 cup yellow onion
1 clove garlic
0.25 cup tomato puree
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 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 inner membranes.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes soft and translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until it is fully browned.
Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for about 1 minute until the mixture is fragrant.
Add the cooked brown rice and tomato puree to the beef mixture, stirring well to combine and ensuring the filling is heated through.
Stand the bell peppers upright in a baking dish and fill each pepper generously with the beef and rice mixture.
Pour a small amount of water into the bottom of the dish to create steam, cover tightly with foil, and bake for 30-35 minutes until the peppers are tender.