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, brown rice, and aromatic herbs in a rich, bubbling tomato sauce.
INGREDIENTS
7 oz 93% lean ground beef
2 medium bell peppers
0.25 cup cooked brown rice
0.25 cup tomato puree
0 tsp extra virgin olive oil
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers and remove the seeds and internal membranes to create a hollow cavity.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until they are translucent and fragrant.
Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until it is fully browned and no longer pink.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes to meld the flavors.
Spoon the beef and rice mixture into the hollowed bell peppers, packing it down gently, and place the peppers upright in the baking dish.
Sprinkle the grated parmesan cheese evenly over the top of each stuffed pepper.
Bake for 25 to 30 minutes until the bell peppers are fork-tender and the cheese topping is golden and bubbling.