YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Lean ground beef and brown rice simmered in a savory tomato sauce and baked inside vibrant bell peppers until tender and fragrant.
INGREDIENTS
7.5 oz Ground beef (93% lean)
2 large bell peppers
0 cup cooked brown rice
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F.
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
In a large skillet over medium heat, sauté the ground beef and diced onion until the beef is browned and the onion is translucent.
Add the minced garlic, dried oregano, sea salt, and black pepper, cooking for one more minute until aromatic.
Stir in the cooked brown rice and tomato puree until the mixture is well combined and heated through.
Arrange the pepper halves in a baking dish and fill each cavity generously with the beef and rice mixture.
Pour two tablespoons of water into 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, then garnish with fresh parsley.