YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Tender bell peppers oven-roasted with a savory filling of lean ground beef and nutty brown rice, finished with a vibrant tomato sauce.
INGREDIENTS
7 oz ground beef (93% lean)
0.25 cup cooked brown rice
2 large bell peppers
0.25 cup tomato sauce
0.25 cup yellow onion
1 clove garlic
0 tsp olive oil
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 remove the seeds and internal membranes carefully.
In a large skillet over medium heat, add the olive oil and sauté the finely diced yellow onion and minced garlic until they become translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is fully browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until the mixture is thoroughly combined.
Stuff each prepared bell pepper generously with the beef and rice mixture, pressing down slightly to pack it in.
Place the peppers upright in a baking dish and pour a small splash of water into the bottom of the dish to create steam.
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.