Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ground beef (93% lean); 2 large Bell peppers; 0.13 cup Brown rice (cooked); 0.25 cup Tomato sauce; 0.25 cup Yellow onion (diced); 1 clove Garlic (minced); 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Olive oil

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

Tender bell peppers oven-roasted with a savory filling of lean ground beef and brown rice, finished with a vibrant tomato sauce that provides a comforting, zesty warmth.

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NUTRITION

Protein

40.9g

Fat

22.1g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground beef (93% lean)

2 large Bell peppers

0.13 cup Brown rice (cooked)

0.25 cup Tomato sauce

0.25 cup Yellow onion (diced)

1 clove Garlic (minced)

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2
Slice the bell peppers in half from top to bottom, removing the seeds and membranes while keeping the stems intact for structure.
3
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until translucent and fragrant.
4
Add the ground beef to the skillet, breaking it up with a spoon, and cook until fully browned and no longer pink.
5
Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2 minutes.
6
Spoon the beef and rice mixture generously into each bell pepper cavity, pressing down slightly to pack the filling.
7
Place the peppers in the prepared baking dish, cover with foil, and bake for 25 minutes; remove the foil and bake for another 5-10 minutes until the peppers are fork-tender.