YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Bell peppers roasted until tender and filled with a savory blend of lean ground beef and nutty brown rice, topped with a vibrant tomato glaze.
INGREDIENTS
6 oz 93% lean ground beef
0.25 cup Cooked brown rice
2 medium Bell peppers
0.25 cup Yellow onion
1 clove Garlic
0.25 cup Tomato puree
0.5 tsp Extra virgin olive oil
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 membranes from the inside.
In a large skillet over medium heat, add the extra virgin olive oil and sauté the diced yellow onion until it becomes translucent.
Add the lean ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is fully browned.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for another minute until fragrant.
Incorporate the cooked brown rice and half of the tomato puree into the beef mixture, stirring until everything is evenly coated.
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
Spoon the remaining tomato puree over the top of each stuffed pepper to create a moist glaze.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are soft.