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, finished with a bright tomato glaze.
INGREDIENTS
5.5 oz 93% lean ground beef
2 large bell peppers
0.13 cup cooked brown rice
0.25 cup tomato sauce
0.5 tsp extra virgin 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
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 olive oil and sauté the diced onion and minced garlic until they become fragrant and translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is thoroughly browned.
Stir in the cooked brown rice, dried oregano, sea salt, black pepper, and half of the tomato sauce until well combined.
Fill each hollowed bell pepper generously with the beef and rice mixture and place them upright in a baking dish.
Spoon the remaining tomato sauce over the top of the filling in each pepper to create a glaze.
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 continue baking for another 10 minutes until the peppers are tender and the tops are slightly caramelized.