YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Tender bell peppers roasted until charred and filled with a savory blend of lean ground beef, aromatic herbs, and hearty brown rice.
INGREDIENTS
5 oz Ground Beef (93% lean)
2 large Bell Peppers
0.25 cup Cooked Brown Rice
0.25 cup Tomato Puree
0.25 cup Yellow Onion
1 clove Garlic
0 tsp Olive Oil
0.5 tsp Dried Oregano
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the finely diced yellow onion until translucent, about 4 minutes.
Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spoon and cooking until 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-out peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Pour a small amount of water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender and slightly charred.