YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory mixture of lean ground beef, brown rice, and aromatic herbs, finished with a vibrant tomato glaze.
INGREDIENTS
6 oz ground beef (93% lean)
0.25 cup cooked brown rice
2 large bell peppers
0.5 tsp olive oil
0.25 cup yellow onion
1 clove garlic
0.25 cup tomato sauce
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 inner membranes.
In a large skillet, heat the olive oil over medium heat and sauté the diced yellow onion and minced garlic until they become fragrant and translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until it is thoroughly browned.
Stir in the cooked brown rice, half of the tomato sauce, dried oregano, sea salt, and black pepper until well combined.
Stuff each bell pepper tightly with the beef and rice mixture and place them upright in a baking dish.
Spoon the remaining tomato sauce over the top of each stuffed pepper.
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly glazed.