YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers filled with a savory mixture of lean ground beef, brown rice, and aromatic spices, topped with a dusting of salty parmesan cheese.
INGREDIENTS
7 oz Ground beef 93% lean
2 large Bell peppers
0.25 cup Cooked brown rice
0.25 cup Tomato puree
1 tbsp Grated parmesan cheese
0 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F and prepare a baking dish with a light coating of oil.
Slice the tops off the bell peppers and carefully remove the seeds and white membranes from the inside.
In a large skillet over medium-high heat, add the olive oil and cook the ground beef until it is completely browned.
Stir in the cooked brown rice, tomato puree, garlic powder, onion powder, oregano, sea salt, and black pepper.
Reduce the heat to low and let the mixture simmer for about 5 minutes to allow the flavors to combine.
Stand the bell peppers upright in the baking dish and spoon the beef and rice mixture into each cavity until full.
Sprinkle the grated parmesan cheese evenly over the top of each stuffed pepper.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and the cheese is golden.