YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef, fluffy rice, and aromatic spices in a rich tomato sauce.
INGREDIENTS
7 oz ground beef (93% lean)
2 large bell peppers
0.25 cup cooked white 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
0 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the bell peppers in half lengthwise, removing the seeds and membranes carefully.
Heat the olive oil in a large skillet over medium heat.
Add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.
Add the ground beef to the skillet, cooking until fully browned and breaking it into small crumbles with a wooden spoon.
Stir in the cooked white rice, tomato sauce, dried oregano, sea salt, and black pepper until the mixture is well combined and heated through.
Arrange the bell pepper halves in a baking dish and fill each cavity generously with the beef and rice mixture.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are soft and the tops are lightly golden.