YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, simmered in a rich tomato sauce for a comforting, hearty finish.
INGREDIENTS
2 large Bell peppers
6.5 oz 93% Lean ground beef
0.13 cup Cooked brown rice
0.5 cup Tomato puree
0.5 tsp Extra virgin olive oil
0.25 cup Diced yellow onion
1 clove Minced garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and inner membranes.
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced yellow onion and minced garlic until softened and fragrant.
Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until it is browned and cooked through.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes.
Spoon the beef and rice filling generously into each bell pepper and place them upright in the prepared baking dish.
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for another 5-10 minutes until the peppers are tender and the filling is hot.