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, rice, and aromatic spices, topped with a bubbling layer of melted cheddar cheese.
INGREDIENTS
2 large Bell peppers
7 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
0.25 cup Yellow onion
1 clove Garlic
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 oz Shredded cheddar cheese
PREPARATION
Preheat your oven to 375°F and lightly grease a baking dish.
Slice the bell peppers in half lengthwise, removing the seeds and membranes while keeping the stems intact for structure.
In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is translucent.
Stir in the minced garlic, cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2 minutes.
Spoon the beef and rice mixture generously into the hollowed bell pepper halves and place them in the prepared baking dish.
Sprinkle the shredded cheddar cheese evenly over the tops of the stuffed peppers.
Bake for 25 to 30 minutes until the peppers are tender and the cheese is melted and bubbling.