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); 0.25 cup Cooked brown rice; 2 large Bell peppers; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 0.25 tsp Olive oil; 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

Bell peppers roasted until tender and filled with a savory blend of lean ground beef and brown rice simmered in a rich, aromatic tomato sauce.

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NUTRITION

Protein

32.6g

Fat

14.5g

Carbs

54.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground beef (93% lean)

0.25 cup Cooked brown rice

2 large Bell peppers

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 tsp Olive oil

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 oven to 375°F (190°C).
2
Slice the tops off the bell peppers and remove the seeds and membranes.
3
In a large skillet over medium heat, add olive oil and sauté the diced yellow onion until translucent.
4
Add the ground beef to the skillet, breaking it apart with a spatula until browned and cooked through.
5
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 1 minute until fragrant.
6
Fold in the cooked brown rice and tomato puree, simmering for 3-5 minutes until the mixture is well combined.
7
Stand the bell peppers upright in a baking dish and fill each generously with the beef and rice mixture.
8
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are soft.
9
Garnish with fresh chopped parsley before serving.