Name: Golden Beef and Rice Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 2 medium bell peppers; 0.13 cup cooked brown rice; 0.25 tsp extra virgin olive oil; 1 tbsp nutritional yeast; 0.25 cup yellow onion; 1 clove garlic; 1 tbsp tomato paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 0.25 tsp ground turmeric

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Golden Beef and Rice Stuffed Peppers

Bell peppers roasted until tender and filled with a savory mixture of browned beef, nutty brown rice, and aromatic spices for a hearty, golden-baked finish.

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NUTRITION

Protein

50.1g

Fat

24.7g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

7 oz 93% lean ground beef

2 medium bell peppers

0.13 cup cooked brown rice

0.25 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 cup yellow onion

1 clove garlic

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp dried oregano

0.25 tsp ground turmeric

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the bell peppers in half from top to bottom, removing the seeds and membranes.
3
Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
4
Add the ground beef to the skillet, breaking it up with a spoon, and cook until fully browned.
5
Stir in the tomato paste, sea salt, black pepper, smoked paprika, dried oregano, and ground turmeric, cooking for another 2 minutes.
6
Remove the skillet from heat and fold in the cooked brown rice and nutritional yeast until well combined.
7
Place the pepper halves in a baking dish and fill each cavity generously with the beef and rice mixture.
8
Pour 2 tablespoons of water into the bottom of the baking dish to help steam the peppers.
9
Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the tops are slightly golden.