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; 7 oz Ground beef (93% lean); 0.13 cup Cooked brown rice; 0.25 cup Tomato puree; 0.25 cup Diced yellow onion; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Grated parmesan cheese; 0 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 mixture of lean beef and brown rice, simmered in a zesty tomato sauce until perfectly tender.

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NUTRITION

Protein

46.6g

Fat

21.4g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell peppers

7 oz Ground beef (93% lean)

0.13 cup Cooked brown rice

0.25 cup Tomato puree

0.25 cup Diced yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Grated parmesan cheese

0 tsp Olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
3
In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
4
Add the ground beef to the skillet and cook until browned, breaking it into small crumbles as it cooks.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, and simmer for 2-3 minutes.
6
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
7
Sprinkle the tops of the stuffed peppers with grated parmesan cheese.
8
Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake for another 5 minutes until the peppers are tender and the cheese is golden.