Name: Lean Steak and Vegetable Stuffed Peppers with Herb Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 ounces Lean Top Sirloin Steak, diced; 2 medium Bell Peppers; 1.5 cups Cauliflower Rice; 0.5 cup Onion, diced; 2 teaspoons Olive Oil; 0.5 ounce Feta Cheese; 2 cloves Garlic, minced

Lean Steak and Vegetable Stuffed Peppers with Herb Cauliflower Rice

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

YOUR SOLIN GENERATED RECIPE

Lean Steak and Vegetable Stuffed Peppers with Herb Cauliflower Rice

Bell peppers roasted and filled with savory lean steak and sautéed onions, served over herb-flecked cauliflower rice with a sprinkle of tangy feta.

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NUTRITION

Protein

39.5g

Fat

24.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Lean Top Sirloin Steak, diced

2 medium Bell Peppers

1.5 cups Cauliflower Rice

0.5 cup Onion, diced

2 teaspoons Olive Oil

0.5 ounce Feta Cheese

2 cloves Garlic, minced

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PREPARATION

1
Preheat oven to 375°F.
2
Slice bell peppers in half lengthwise and remove seeds and membranes.
3
Finely dice the lean steak into small, bite-sized pieces.
4
Heat one teaspoon of olive oil in a skillet over medium-high heat and sauté the steak, onions, and garlic until the steak is browned.
5
Season the steak mixture with sea salt, black pepper, and dried oregano.
6
Place pepper halves in a baking dish and fill each cavity with the steak and onion mixture.
7
Cover the dish with foil and bake for 25-30 minutes until peppers are tender.
8
While peppers bake, heat the remaining teaspoon of olive oil in a separate pan and sauté the riced cauliflower with fresh parsley until tender.
9
Remove peppers from the oven, sprinkle with crumbled feta cheese, and serve immediately over the bed of herb cauliflower rice.