YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers filled with a savory mixture of lean ground beef and brown rice simmered in a rich, aromatic tomato sauce.
INGREDIENTS
7 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
2 medium Bell peppers
0.25 cup Tomato puree
1 tsp 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 internal ribs.
Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until fully browned.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, and cook for 1 minute until fragrant.
Add the cooked brown rice and tomato puree to the beef mixture, stirring well and simmering for 3 minutes to combine flavors.
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is hot throughout.