YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Lean ground beef and nutty brown rice simmered in a savory tomato sauce, stuffed into vibrant bell peppers and baked until tender and fragrant.
INGREDIENTS
7.5 oz 93% lean ground beef
0.13 cup cooked brown rice
2 medium bell peppers
0.5 cup tomato sauce
0.25 cup yellow onion
1 clove garlic
1 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp grated parmesan cheese
0 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a baking dish.
Cut the tops off the bell peppers, remove the seeds and white membranes, and set aside.
In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until soft and translucent.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 5 minutes.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling.
Place the stuffed peppers upright in the prepared baking dish and sprinkle the tops with grated parmesan cheese.
Pour a small amount of water into the bottom of the dish, cover tightly with foil, and bake for 30 minutes.
Remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is slightly golden.