YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory mixture of lean ground beef and brown rice, simmered in a rich tomato sauce until vibrant and tender.
INGREDIENTS
2 large bell peppers
6.5 oz ground beef 93% lean
0.25 cup cooked brown rice
0.25 cup yellow onion
1 clove garlic
0.25 cup tomato sauce
0.5 tsp extra virgin olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp parmesan cheese
PREPARATION
Preheat your oven to 375°F and lightly grease a baking dish.
Slice the bell peppers in half lengthwise, removing the seeds and membranes while keeping the stems intact for structure.
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the diced yellow onion and minced garlic, sautéing for about 3-4 minutes until fragrant and translucent.
Add the ground beef to the skillet, cooking until browned and breaking it into small crumbles with a spatula.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until well combined.
Spoon the beef and rice mixture generously into each bell pepper half and place them in the prepared baking dish.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil, sprinkle each pepper with parmesan cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.