YOUR SOLIN GENERATED RECIPE
Beef and Rice Stuffed Bell Peppers
Lean ground beef and nutty brown rice simmered in a savory tomato sauce, baked inside vibrant bell peppers until tender and fragrant.
INGREDIENTS
6 oz ground beef 93% lean
0.25 cup brown rice cooked
2 large bell peppers
0.5 cup tomato sauce
0.25 cup yellow onion
1 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the internal seeds and membranes.
In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked.
Drain any excess fat from the skillet, then stir in the cooked brown rice, tomato sauce, sea salt, black pepper, and dried oregano.
Simmer the mixture for 2-3 minutes until well combined and heated through.
Place the bell peppers upright in a baking dish and fill each pepper generously with the beef and rice mixture.
Add a small amount of water to the bottom of the baking dish and cover tightly with foil.
Bake for 30-35 minutes, or until the peppers are tender.
Garnish with fresh parsley before serving.