Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Bell peppers; 6 oz Ground beef (93% lean); 0.25 cup Cooked brown rice; 0.25 cup Tomato puree; 0.25 cup Yellow onion; 1 clove Garlic; 0 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.25 oz Grated parmesan cheese

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

Vibrant bell peppers roasted until tender and filled with a savory blend of lean ground beef, nutty brown rice, and aromatic herbs in a rich tomato base.

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NUTRITION

Protein

46.4g

Fat

18.6g

Carbs

52.9g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

6 oz Ground beef (93% lean)

0.25 cup Cooked brown rice

0.25 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.25 oz Grated parmesan cheese

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PREPARATION

1
Preheat oven to 375°F and prepare a baking dish.
2
Slice the tops off the bell peppers, remove the seeds and ribs, and set aside.
3
Heat olive oil in a large skillet over medium heat and sauté the onion and garlic until translucent.
4
Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles.
5
Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano until well combined.
6
Spoon the beef and rice mixture into the hollowed bell peppers and place them upright in the baking dish.
7
Sprinkle the grated parmesan cheese over the top of each pepper.
8
Bake for 25 to 30 minutes until the peppers are soft and the cheese is golden brown.