Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ground beef 93% lean; 2 large Bell peppers; 0.13 cup Cooked brown rice; 0.25 cup Tomato sauce; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 tbsp Shredded sharp cheddar cheese

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 nutty brown rice simmered in aromatic tomato sauce.

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NUTRITION

Protein

50.8g

Fat

24.1g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground beef 93% lean

2 large Bell peppers

0.13 cup Cooked brown rice

0.25 cup Tomato sauce

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tbsp Shredded sharp cheddar cheese

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Slice the tops off the bell peppers, remove the seeds and white membranes, and set the peppers upright in the baking dish.
3
Heat olive oil in a skillet over medium heat and sauté the diced onion until softened, about 4 minutes.
4
Add the ground beef and minced garlic to the skillet, breaking the meat apart with a spoon until it is fully browned.
5
Stir in the cooked brown rice, tomato sauce, sea salt, black pepper, and dried oregano, simmering for 2 minutes to meld the flavors.
6
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling.
7
Cover the dish tightly with foil and bake for 30 minutes.
8
Remove the foil, sprinkle the tops with shredded cheddar cheese, and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.