YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, simmered in a vibrant tomato sauce for a satisfying and colorful meal.
INGREDIENTS
2 large bell peppers
7 oz ground beef 93% lean
0.25 cup cooked brown rice
0.25 cup tomato puree
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
PREPARATION
Preheat oven to 375°F and lightly grease a baking dish.
Slice the tops off the bell peppers and remove the seeds and membranes.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one more minute until fragrant.
Remove from heat and fold in the cooked brown rice and tomato puree until well combined.
Stuff the beef and rice mixture into the hollowed bell peppers and place them upright in the prepared baking dish.
Pour two tablespoons of water into the bottom of the dish, cover tightly with foil, and bake for 35 minutes until the peppers are tender.