YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Oven-roasted bell peppers stuffed with a savory mixture of lean ground beef and nutty brown rice, finished with a golden dusting of salty parmesan.
INGREDIENTS
6 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
2 medium Bell peppers
0.25 cup Tomato puree
1 tbsp Grated parmesan cheese
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.
Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.
In a large skillet over medium heat, brown the ground beef with the diced yellow onion and minced garlic until the meat is fully cooked and onions are translucent.
Drain any excess fat from the skillet to keep the meal clean and light.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper until the mixture is well combined and fragrant.
Spoon the beef and rice mixture into the prepared bell peppers, pressing down gently to ensure they are filled to the top.
Place the stuffed peppers upright in a baking dish and cover the dish tightly with foil.
Bake for 30 minutes, then remove the foil, sprinkle each pepper with the grated parmesan cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and golden.