YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Large bell peppers oven-roasted until tender and filled with a savory blend of lean ground beef and brown rice simmered in a zesty tomato sauce.
INGREDIENTS
2 large Bell peppers
5.75 oz Ground beef (93% lean)
0.13 cup Cooked brown rice
0.5 cup Tomato sauce
0.25 cup Yellow onion
1 clove Garlic
1 tsp Dried oregano
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Olive oil
PREPARATION
Preheat your oven to 375°F and slice the tops off the bell peppers, removing the seeds and inner membranes.
Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion and minced garlic until they are translucent and fragrant.
Add the ground beef to the skillet and cook until thoroughly browned, using a spoon to break the meat into small crumbles.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, then let the mixture simmer for 5 minutes.
Spoon the beef and rice filling into the hollowed bell peppers and place them upright in a glass baking dish.
Bake for 30 minutes until the peppers are soft and the filling is heated through and bubbling.