YOUR SOLIN GENERATED RECIPE
Hearty Beef and Rice Stuffed Peppers
Tender bell peppers roasted with a savory filling of lean ground beef and nutty brown rice, simmered in a rich tomato sauce that stays incredibly juicy.
INGREDIENTS
7 oz ground beef 93% lean
2 medium bell peppers
0.25 cup cooked brown rice
0.25 cup yellow onion
1 tsp olive oil
0.25 cup tomato sauce
1 clove garlic
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 internal membranes.
In a large skillet over medium heat, add the olive oil and sauté the finely diced onion until it becomes translucent.
Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spatula and cooking until fully browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2 minutes.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to ensure they are packed full.
Place the peppers upright in a baking dish, add two tablespoons of water to the bottom of the dish, and cover tightly with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.