YOUR SOLIN GENERATED RECIPE
Ground Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef and fluffy brown rice simmered in a zesty tomato sauce.
INGREDIENTS
7 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
1.75 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
0.25 tbsp Avocado oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and inner membranes.
Heat the avocado oil in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent.
Add the minced garlic and ground beef to the skillet, cooking and breaking the meat apart with a spatula until it is fully browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes.
Place the bell peppers upright in a baking dish and fill each pepper cavity generously with the beef and rice mixture.
Add a splash of water to the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes until the peppers are tender.