YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Savory ground beef and nutty brown rice simmered in a zesty tomato sauce, stuffed into vibrant bell peppers and baked until the skins are blistered and tender.
INGREDIENTS
6 oz Ground beef (93% lean)
2 large Bell peppers
0.13 cup Cooked brown rice
0.5 cup Tomato sauce (no sugar added)
0.5 tsp 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
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 375°F and prepare a baking dish with a light coating of oil or parchment paper.
Slice the tops off the bell peppers and carefully remove the seeds and internal ribs to create a hollow cavity.
In a large skillet over medium heat, add the olive oil and sauté the finely diced yellow onion and minced garlic until they are translucent and fragrant.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is fully browned.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 3 minutes to combine the flavors.
Arrange the bell peppers upright in the baking dish and fill each one to the top with the beef and rice mixture.
Pour 0.25 cup of water into the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes.
Remove the foil and continue baking for another 10 to 15 minutes until the peppers are soft and the tops are slightly charred.
Garnish the stuffed peppers with freshly chopped parsley before serving hot.