YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Sautéed lean beef and brown rice seasoned with aromatic herbs, baked inside vibrant bell peppers until the skins are blistered and tender.
INGREDIENTS
7 oz 93% lean ground beef
0.25 cup cooked brown rice
2 large bell peppers
0.25 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 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers, remove the seeds and membranes, and set aside.
Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and minced garlic until translucent.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until well combined.
Stuff the beef and rice mixture tightly into the hollowed bell peppers.
Place the stuffed peppers upright in a baking dish and add a small splash of water to the bottom of the dish.
Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender.