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

Roasted bell peppers stuffed with a savory mixture of lean ground beef and fluffy brown rice, simmered in a rich tomato sauce until tender and fragrant.

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NUTRITION

539kcal
Protein
46.0g
Fat
25.8g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 large bell peppers

7 oz 93% lean ground beef

0 cup cooked brown rice

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato sauce

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes, and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened.

  • 3

    Add the minced garlic and cook for another 30 seconds until fragrant.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is fully browned and no longer pink.

  • 5

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper. Simmer the mixture for 3 minutes to allow the flavors to meld.

  • 6

    Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill them completely.

  • 7

    Pour 1/4 cup of water into the bottom of the baking dish, cover tightly with foil, and bake for 30-35 minutes or until the peppers are tender.

  • 8

    Remove from the oven and garnish with freshly chopped parsley before serving.

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

Roasted bell peppers stuffed with a savory mixture of lean ground beef and fluffy brown rice, simmered in a rich tomato sauce until tender and fragrant.

NUTRITION

539kcal
Protein
46.0g
Fat
25.8g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 large bell peppers

7 oz 93% lean ground beef

0 cup cooked brown rice

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato sauce

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes, and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened.

  • 3

    Add the minced garlic and cook for another 30 seconds until fragrant.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is fully browned and no longer pink.

  • 5

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper. Simmer the mixture for 3 minutes to allow the flavors to meld.

  • 6

    Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill them completely.

  • 7

    Pour 1/4 cup of water into the bottom of the baking dish, cover tightly with foil, and bake for 30-35 minutes or until the peppers are tender.

  • 8

    Remove from the oven and garnish with freshly chopped parsley before serving.