Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Ground beef (93% lean); 2 large Bell peppers; 0.25 cup Cooked brown rice; 0.25 cup Tomato puree; 0.25 tsp Olive oil; 1 tbsp Shredded parmesan cheese; 0.25 cup Diced yellow onion; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 and brown rice, topped with a vibrant tomato sauce for a juicy and satisfying bite.

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NUTRITION

Protein

32.4g

Fat

16.7g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground beef (93% lean)

2 large Bell peppers

0.25 cup Cooked brown rice

0.25 cup Tomato puree

0.25 tsp Olive oil

1 tbsp Shredded parmesan cheese

0.25 cup Diced yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the bell peppers in half from top to bottom, removing the seeds and membranes.
3
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent and fragrant.
4
Add the lean ground beef to the skillet, breaking it up with a spoon, and cook until it is fully browned.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2 minutes.
6
Arrange the pepper halves in a baking dish and fill each cavity generously with the beef and rice mixture.
7
Sprinkle the shredded parmesan cheese over the top of each stuffed pepper.
8
Cover the dish with foil and bake for 20 minutes; then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.