Beef and Rice Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Beef and Rice Stuffed Bell Peppers

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 with aromatic herbs.

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NUTRITION

410kcal
Protein
33.6g
Fat
12.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz 93% lean ground beef

0.25 cup cooked brown rice

2 large bell peppers

0.25 cup tomato puree

1 tbsp parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

0.25 cup water

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PREPARATION

  • 1

    Preheat your oven to 375°F and prepare the bell peppers by slicing off the tops and removing the seeds and internal membranes.

  • 2

    In a large skillet over medium heat, add the olive oil and sauté the finely diced yellow onion and minced garlic until they are translucent and fragrant.

  • 3

    Add the lean ground beef to the skillet and cook until fully browned, using a wooden spoon to break the meat into small crumbles.

  • 4

    Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes to meld the flavors.

  • 5

    Spoon the beef and rice filling into the hollowed bell peppers, packing it down firmly to ensure they are completely filled.

  • 6

    Arrange the peppers upright in a baking dish, sprinkle the tops with parmesan cheese, and pour 0.25 cup of water into the bottom of the dish.

  • 7

    Cover the baking dish tightly with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is golden.

Beef and Rice Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Beef and Rice Stuffed Bell Peppers

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 with aromatic herbs.

NUTRITION

410kcal
Protein
33.6g
Fat
12.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz 93% lean ground beef

0.25 cup cooked brown rice

2 large bell peppers

0.25 cup tomato puree

1 tbsp parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

0.25 cup water

PREPARATION

  • 1

    Preheat your oven to 375°F and prepare the bell peppers by slicing off the tops and removing the seeds and internal membranes.

  • 2

    In a large skillet over medium heat, add the olive oil and sauté the finely diced yellow onion and minced garlic until they are translucent and fragrant.

  • 3

    Add the lean ground beef to the skillet and cook until fully browned, using a wooden spoon to break the meat into small crumbles.

  • 4

    Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes to meld the flavors.

  • 5

    Spoon the beef and rice filling into the hollowed bell peppers, packing it down firmly to ensure they are completely filled.

  • 6

    Arrange the peppers upright in a baking dish, sprinkle the tops with parmesan cheese, and pour 0.25 cup of water into the bottom of the dish.

  • 7

    Cover the baking dish tightly with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is golden.