YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Tender bell peppers oven-roasted until soft, filled with a savory mixture of lean ground beef and nutty brown rice in a rich tomato sauce.
INGREDIENTS
8 oz Ground beef (93% lean)
2 medium Bell peppers
0.25 cup Cooked brown rice
0.25 cup Tomato sauce
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and internal membranes.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a wooden spoon.
Add the diced yellow onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion is translucent.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until the mixture is well combined and heated through.
Place the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Pour 0.25 cup of water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.
Bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the tops are slightly golden.
Garnish with chopped fresh parsley before serving.