Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium bell peppers; 8 oz ground beef (93% lean); 0.13 cup cooked brown rice; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup tomato puree; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley; 0.5 tsp olive oil

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 a savory blend of lean ground beef and brown rice, finished with a vibrant tomato glaze.

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NUTRITION

Protein

50.3g

Fat

28.3g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

2 medium bell peppers

8 oz ground beef (93% lean)

0.13 cup cooked brown rice

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 tsp olive oil

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PREPARATION

1
Preheat the oven to 375°F and lightly grease a small baking dish.
2
Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers aside.
3
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent and fragrant.
4
Add the ground beef to the skillet, breaking it up with a spatula, and cook until fully browned and no longer pink.
5
Stir in the cooked brown rice, dried oregano, sea salt, black pepper, and 2 tablespoons of the tomato puree until well combined.
6
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack them tightly.
7
Place the peppers upright in the baking dish, top each with the remaining tomato puree, and bake for 30 to 35 minutes until the peppers are tender.
8
Garnish with chopped fresh parsley before serving.