YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Savory ground beef and nutty brown rice stuffed into vibrant bell peppers and baked until the peppers are tender and the filling is aromatic.
INGREDIENTS
7 oz ground beef (93% lean)
0.13 cup cooked brown rice
2 large bell peppers
2 tbsp tomato sauce (no sugar added)
0.25 cup yellow onion
1 clove garlic
0 tsp extra virgin olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp parmesan cheese
PREPARATION
Preheat your oven to 375°F and prepare a small baking dish with a thin layer of water at the bottom to create steam.
Slice the tops off the bell peppers, remove the internal seeds and ribs, and set the hollowed peppers aside.
Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and minced garlic until fragrant and translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until the meat is fully browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until the filling is well combined.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to ensure they are filled to the top.
Place the stuffed peppers upright in the baking dish, cover 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 golden.