Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz ground beef (93% lean); 2 large bell peppers; 0 cup cooked brown rice; 0.25 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

Oven-roasted bell peppers stuffed with savory lean beef and fluffy brown rice, simmered in a rich tomato sauce for a comforting, hearty meal.

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NUTRITION

Protein

51.4g

Fat

26.2g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

7.5 oz ground beef (93% lean)

2 large bell peppers

0 cup cooked brown rice

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 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).
2
Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.
3
In a large non-stick skillet over medium heat, sauté the diced yellow onion and minced garlic until translucent and fragrant.
4
Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2-3 minutes.
6
Stand the bell peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until tightly packed.
7
Add a splash of water to the bottom of the baking dish, cover with foil, and bake for 30 minutes.
8
Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the tops are slightly golden.
9
Garnish with freshly chopped parsley before serving.