YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Lean ground beef and brown rice simmered in savory tomato sauce, baked inside vibrant bell peppers until the shells are perfectly tender and charred.
INGREDIENTS
5 oz Ground beef (93% lean)
2 large Bell peppers
0.25 cup Cooked brown rice
0.25 cup Tomato puree
0.25 cup Nonfat Greek yogurt
0.25 cup Yellow onion
0.5 tsp Olive oil
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 bell peppers in half lengthwise and carefully remove the seeds and internal membranes.
Heat the olive oil in a large skillet over medium heat, then add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.
Add the ground beef to the skillet and cook, breaking it into small crumbles, until it is fully browned.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper until the mixture is well combined and heated through.
Arrange the pepper halves in a baking dish and scoop the beef and rice filling into each cavity, pressing down gently to pack them.
Cover the baking dish tightly with foil and bake for 25 minutes; remove the foil and bake for an additional 10 minutes until the peppers are tender.
Serve each pepper half with a dollop of nonfat Greek yogurt on top for a cool, creamy finish.