YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Vibrant bell peppers roasted until tender and filled with a savory blend of lean ground beef and nutty brown rice simmered in a rich tomato sauce.
INGREDIENTS
2 large Bell peppers
0.5 tsp Olive oil
0.25 cup Diced yellow onion
5 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
0.25 cup Tomato sauce
0.5 tsp Garlic powder
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Grated parmesan cheese
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes translucent and fragrant.
Add the ground beef to the skillet and cook until fully browned, using a spoon to break the meat into small crumbles.
Stir in the cooked brown rice, tomato sauce, garlic powder, dried oregano, sea salt, and black pepper until well combined.
Spoon the beef and rice mixture into the hollowed-out bell peppers, pressing down gently to ensure they are fully packed.
Place the stuffed peppers upright in a baking dish and cover the dish tightly with aluminum foil.
Bake for 30 minutes, then remove the foil, sprinkle the tops with grated parmesan cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.