YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory blend of lean ground beef and brown rice, simmered in a rich tomato sauce for a comforting meal.
INGREDIENTS
6.5 oz 93% Lean Ground Beef
0.25 cup Cooked Brown Rice
2 medium Bell Peppers
0.25 cup Tomato Sauce
1 tbsp Grated Parmesan Cheese
0.5 tsp Extra Virgin Olive Oil
0.25 cup Diced Yellow Onion
1 clove Minced Garlic
0.5 tsp Dried Oregano
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 375°F and line a baking dish with parchment paper.
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until well combined.
Spoon the beef and rice mixture into the pepper halves and place them in the prepared baking dish.
Sprinkle the grated parmesan cheese over the top of each stuffed pepper.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender.