YOUR SOLIN GENERATED RECIPE
Ground Beef Stuffed Bell Peppers with Rice
Roasted bell peppers stuffed with a savory blend of lean ground beef, tender rice, and vine-ripened tomatoes, topped with a bubbly layer of melted cheddar cheese.
INGREDIENTS
7 oz 93% lean ground beef
2 medium bell peppers
0.25 cup cooked brown rice
0.5 cup diced tomatoes
0.25 oz shredded cheddar cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and inner membranes to create a hollow cavity.
In a large skillet over medium heat, add the olive oil and brown the ground beef until it is fully cooked and no longer pink.
Stir in the diced tomatoes, cooked rice, sea salt, black pepper, garlic powder, and dried oregano.
Simmer the mixture for 3 to 5 minutes, stirring occasionally, until the tomatoes have softened and the flavors are well incorporated.
Spoon the beef and rice mixture into the prepared bell peppers, packing them tightly, and place the peppers upright in a baking dish.
Top each stuffed pepper with the shredded cheddar cheese.
Bake for 25 to 30 minutes until the peppers are tender and the cheese on top is golden and bubbly.
Remove from the oven and let rest for 5 minutes before serving.