YOUR SOLIN GENERATED RECIPE
Ground Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef, brown rice, and aromatic herbs in a rich tomato sauce.
INGREDIENTS
2 large Bell peppers
7.5 oz 93% Lean ground beef
0.25 cup Cooked brown rice
0.25 cup Tomato puree
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent and fragrant.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until fully browned.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2 minutes to meld the flavors.
Place the hollowed peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until tightly packed.
Pour a small amount of water into the bottom of the dish, cover with foil, and bake for 35 minutes until the peppers are fork-tender.