YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory mixture of lean ground beef and nutty brown rice, simmered in a rich herb-infused tomato sauce for a comforting and vibrant meal.
INGREDIENTS
7 oz ground beef (93% lean)
0.25 cup cooked brown rice
2 medium bell peppers
0.25 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.5 tsp extra virgin olive oil
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, removing the seeds and membranes while keeping the stems intact for structure.
In a large skillet over medium heat, add the extra virgin olive oil and sauté the finely chopped yellow onion and minced garlic until translucent and fragrant.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned; drain any excess liquid or fat from the pan.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2-3 minutes.
Arrange the pepper halves in a baking dish and spoon the beef and rice mixture generously into each cavity.
Pour 0.25 cup of water into the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes.
Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the tops are slightly golden.