YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Lean ground beef and nutty brown rice are sautéed with aromatic garlic and simmered in a rich tomato sauce before being baked inside vibrant, tender bell peppers.
INGREDIENTS
6 oz Ground beef 93% lean
0.25 cup Cooked brown rice
2 medium Bell peppers
0.25 cup Yellow onion
1 clove Garlic
0.25 cup Tomato puree
0 tsp Olive oil
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 375°F and slice the tops off the bell peppers, removing the seeds and membranes.
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.
Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2-3 minutes until the flavors meld.
Place the hollowed bell peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until tightly packed.
Add a splash of water to the bottom of the baking dish, cover with foil, and bake for 30 minutes until the peppers are tender.