YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory blend of lean ground beef and brown rice, simmered in a rich tomato sauce for a hearty and satisfying finish.
INGREDIENTS
8 oz 93% Lean ground beef
2 medium Bell peppers
0.25 cup Cooked brown rice
0.25 cup Tomato sauce
0 tbsp Olive oil
0.25 cup Yellow onion
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 (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and white membranes from the inside.
In a large skillet, heat the olive oil over medium heat and sauté the diced yellow onion and minced garlic until they become fragrant and translucent.
Add the lean ground beef to the skillet, seasoning it with the sea salt, black pepper, and dried oregano, and cook until the beef is fully browned.
Stir in the cooked brown rice and tomato sauce, mixing thoroughly until the filling is well combined and heated through.
Stuff each bell pepper tightly with the beef and rice mixture and place them upright in a small baking dish.
Add a small splash of water to the bottom of the dish, cover tightly with foil, and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly charred.