YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory blend of lean ground beef and brown rice, simmered in a zesty tomato sauce for a comforting and hearty meal.
INGREDIENTS
7 oz ground beef (93% lean)
0.13 cup cooked brown rice
2 large bell peppers
0.25 cup tomato sauce
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 remove the internal seeds and ribs.
In a skillet over medium heat, add the extra virgin olive oil and sauté the diced yellow onion until it becomes translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is thoroughly browned.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for another minute until fragrant.
Remove the skillet from the heat and mix in the cooked brown rice and tomato sauce until the filling is well combined.
Stand the bell peppers upright in a baking dish and fill each cavity generously with the beef and rice mixture.
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.