YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory mixture of lean ground beef and brown rice, simmered in a rich tomato sauce for a comforting finish.
INGREDIENTS
6 oz ground beef (93% lean)
2 medium bell peppers
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
1 tsp olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup non-fat Greek yogurt
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and inner membranes.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until they become soft and translucent.
Add the ground beef to the skillet and cook until fully browned, breaking it up into small crumbles with a wooden spoon.
Stir in the cooked brown rice, half of the tomato puree, dried oregano, sea salt, and black pepper until well combined.
Stand the bell peppers upright in a baking dish and fill each one to the top with the beef and rice mixture.
Pour the remaining tomato puree over the top of each filled pepper.
Cover the baking dish tightly with foil and bake for 35 minutes.
Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and the sauce is bubbling.
Serve each pepper with a dollop of non-fat Greek yogurt and a sprinkle of chopped fresh parsley.