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 until tender and fragrant.
INGREDIENTS
2 large bell peppers
7 oz 93% lean ground beef
0.13 cup cooked brown rice
0.5 cup tomato sauce
0 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
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 tops off the bell peppers and carefully remove the seeds and membranes from the inside.
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the diced yellow onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion is translucent.
Add the lean ground beef to the skillet, breaking it up with a spoon, and cook until it is completely browned.
Stir in the cooked brown rice, half of the tomato sauce, dried oregano, sea salt, and black pepper until well combined.
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Pour the remaining tomato sauce over the top of the stuffed peppers.
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
Let the peppers rest for 5 minutes before serving to allow the flavors to meld.