YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef and nutty brown rice simmered in a rich, aromatic tomato sauce.
INGREDIENTS
4.5 oz Ground beef (93% lean)
2 large Bell peppers
0.13 cup Cooked brown rice
0.5 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 tsp 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 and minced garlic until they become translucent and fragrant.
Add the lean ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until the meat is fully browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, letting the mixture simmer for 2 to 3 minutes to meld the flavors.
Stand the bell peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until they are tightly packed.
Add 2 tablespoons of water to the bottom of the baking dish, cover tightly with foil, and bake for 30 to 35 minutes until the peppers are soft and tender.