YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers filled with a savory blend of lean ground beef and nutty brown rice, simmered in a zesty tomato sauce.
INGREDIENTS
2 large bell peppers
8 oz ground beef (93% lean)
0 cup cooked brown rice
0.5 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0 tsp extra virgin olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F. Slice the tops off the bell peppers and carefully remove the seeds and inner ribs.
Heat the olive oil in a large skillet over medium heat and sauté the diced onion until it becomes translucent.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until it is completely browned.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.
Add the cooked brown rice and half of the tomato puree to the skillet, stirring until the mixture is well combined.
Stand the bell peppers upright in a baking dish and fill each one to the top with the beef and rice mixture.
Spoon the remaining tomato puree over the top of each pepper and bake for 30 to 35 minutes until the peppers are tender.