Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large bell peppers; 7 oz 93% lean ground beef; 0.25 cup cooked brown rice; 0.25 cup tomato puree; 1 tsp olive oil; 1 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 2 tbsp diced yellow onion

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

YOUR SOLIN GENERATED RECIPE

Beef and Rice Stuffed Bell Peppers

Bell peppers roasted until tender and filled with a savory blend of lean ground beef, brown rice, and aromatic spices simmered in a rich tomato sauce.

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NUTRITION

Protein

49.7g

Fat

27.1g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

2 large bell peppers

7 oz 93% lean ground beef

0.25 cup cooked brown rice

0.25 cup tomato puree

1 tsp olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

2 tbsp diced yellow onion

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the tops off the bell peppers and carefully remove the seeds and inner membranes.
3
In a large skillet, heat the olive oil over medium heat and sauté the diced onion until it becomes translucent and fragrant.
4
Add the ground beef to the skillet, seasoning it with the sea salt, black pepper, garlic powder, and dried oregano.
5
Cook the beef until it is fully browned, using a spatula to break it into small crumbles.
6
Stir in the cooked brown rice and tomato puree, allowing the mixture to simmer for 2-3 minutes so the flavors can meld.
7
Place the hollowed-out bell peppers upright in a baking dish and stuff each one tightly with the beef and rice mixture.
8
Top each stuffed pepper with the grated parmesan cheese for a golden finish.
9
Pour 1/4 cup of water into the bottom of the baking dish to create steam, which helps soften the peppers.
10
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are soft and the cheese is melted.