YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory mixture of lean ground beef and nutty brown rice, simmered in a fragrant tomato sauce for a comforting and vibrant meal.
INGREDIENTS
2 medium bell peppers
7 oz ground beef (93% lean)
0.25 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 tsp olive oil
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. Add the diced yellow onion and minced garlic, sautéing until the onion is translucent and fragrant.
Add the lean ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until the meat is fully browned and no longer pink.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper. Let the mixture simmer for 3-5 minutes to allow the flavors to fully integrate.
Stand the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, packing it down gently until they are filled to the top.
Pour about 1/4 cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with foil and bake for 30-35 minutes until the peppers are tender.
Remove from the oven and let the peppers rest for 5 minutes before serving to ensure the filling sets.