YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers filled with a savory mixture of lean ground beef and nutty brown rice, simmered in a rich tomato sauce that stays incredibly juicy.
INGREDIENTS
2 large bell peppers
7 oz ground beef (93% lean)
0.13 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
0.5 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
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 spoon, and cook until fully browned.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes.
Place the pepper halves in a baking dish and spoon the beef and rice mixture generously into each cavity.
Add a splash of water to the bottom of the baking dish, cover with foil, and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.