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 medium Bell peppers; 0.25 cup Cooked brown rice; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 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

Roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, simmered in a rich tomato sauce for a comforting and vibrant finish.

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NUTRITION

Protein

48.0g

Fat

25.8g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground beef (93% lean)

2 medium Bell peppers

0.25 cup Cooked brown rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 375°F.
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 onion until translucent.
4
Add the ground beef and minced garlic to the skillet, cooking until the beef is browned and crumbled.
5
Stir in the cooked brown rice, half of the tomato puree, sea salt, black pepper, and dried oregano.
6
Spoon the beef and rice mixture into the hollowed bell peppers, packing them tightly.
7
Place the peppers in a baking dish and pour the remaining tomato puree over the top of each pepper.
8
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes until the peppers are tender.
9
Garnish with fresh parsley before serving.