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

Baked bell peppers stuffed with lean ground beef and nutty brown rice simmered in a savory tomato sauce until the skins are perfectly blistered and tender.

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NUTRITION

499kcal
Protein
42.2g
Fat
21.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

6 oz ground beef (93% lean)

2 large bell peppers

0.13 cup cooked brown rice

0.25 cup tomato puree

0.25 cup diced onion

1 clove minced garlic

0.5 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Slice the tops off the bell peppers and remove the seeds and white membranes from the interior.

  • 3

    In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the meat is browned and the onions are translucent.

  • 4

    Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano until the mixture is well combined and heated through.

  • 5

    Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack them full.

  • 6

    Place the stuffed peppers upright in the prepared baking dish and pour 0.25 cup of water into the bottom of the dish to help them steam.

  • 7

    Cover the dish tightly with aluminum foil and bake for 30 minutes.

  • 8

    Remove the foil, sprinkle each pepper top with the grated parmesan cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is 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

Baked bell peppers stuffed with lean ground beef and nutty brown rice simmered in a savory tomato sauce until the skins are perfectly blistered and tender.

NUTRITION

499kcal
Protein
42.2g
Fat
21.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

6 oz ground beef (93% lean)

2 large bell peppers

0.13 cup cooked brown rice

0.25 cup tomato puree

0.25 cup diced onion

1 clove minced garlic

0.5 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Slice the tops off the bell peppers and remove the seeds and white membranes from the interior.

  • 3

    In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the meat is browned and the onions are translucent.

  • 4

    Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano until the mixture is well combined and heated through.

  • 5

    Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack them full.

  • 6

    Place the stuffed peppers upright in the prepared baking dish and pour 0.25 cup of water into the bottom of the dish to help them steam.

  • 7

    Cover the dish tightly with aluminum foil and bake for 30 minutes.

  • 8

    Remove the foil, sprinkle each pepper top with the grated parmesan cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.