Beef and Rice Stuffed Bell Peppers

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

Beef and Rice Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Beef and Rice Stuffed Bell Peppers

Oven-roasted bell peppers stuffed with a savory blend of grass-fed beef and fluffy rice, simmered in a zesty tomato sauce that provides a comforting, aromatic finish.

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NUTRITION

584kcal
Protein
52.7g
Fat
26.4g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground beef (93% lean)

2 large Bell peppers

0 cup Cooked white rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes.

  • 2

    In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned; drain any excess liquid.

  • 4

    Stir in the cooked rice, half of the tomato puree, dried oregano, sea salt, and black pepper, mixing until well combined.

  • 5

    Stand the bell peppers upright in a baking dish and fill each generously with the beef and rice mixture.

  • 6

    Pour the remaining tomato puree over the tops of the peppers and add a splash of water to the bottom of the dish.

  • 7

    Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes until the peppers are tender and the tops are slightly golden.

Beef and Rice Stuffed Bell Peppers

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

Beef and Rice Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Beef and Rice Stuffed Bell Peppers

Oven-roasted bell peppers stuffed with a savory blend of grass-fed beef and fluffy rice, simmered in a zesty tomato sauce that provides a comforting, aromatic finish.

NUTRITION

584kcal
Protein
52.7g
Fat
26.4g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground beef (93% lean)

2 large Bell peppers

0 cup Cooked white rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes.

  • 2

    In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned; drain any excess liquid.

  • 4

    Stir in the cooked rice, half of the tomato puree, dried oregano, sea salt, and black pepper, mixing until well combined.

  • 5

    Stand the bell peppers upright in a baking dish and fill each generously with the beef and rice mixture.

  • 6

    Pour the remaining tomato puree over the tops of the peppers and add a splash of water to the bottom of the dish.

  • 7

    Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes until the peppers are tender and the tops are slightly golden.