YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, simmered in a rich tomato sauce for a comforting and vibrant meal.
INGREDIENTS
7.5 oz ground beef (93% lean)
0.13 cup cooked brown rice
2 large bell peppers
0.25 cup tomato sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.
In a large skillet over medium heat, cook the ground beef until fully browned and crumbled, draining any excess liquid.
Stir the cooked brown rice, tomato sauce, sea salt, black pepper, garlic powder, and dried oregano into the skillet with the beef.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling.
Place the stuffed peppers upright in the prepared baking dish and add two tablespoons of water to the bottom of the dish.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and slightly charred.
Garnish with freshly chopped parsley and serve warm.