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; 0.25 cup cooked brown rice; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup tomato puree; 0.5 tsp olive oil; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Bell peppers roasted until tender and filled with a savory mixture of lean ground beef and brown rice simmered in a vibrant tomato sauce.

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NUTRITION

Protein

50.9g

Fat

25.4g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

2 medium bell peppers

8 oz ground beef 93% lean

0.25 cup cooked brown rice

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.
3
Finely dice the yellow onion and mince the garlic clove.
4
In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until they become translucent and aromatic.
5
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is fully browned.
6
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, then simmer the mixture for 3 minutes to meld the flavors.
7
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to ensure they are well-filled.
8
Place the stuffed peppers upright in a baking dish, add 2 tablespoons of water to the bottom of the dish, and cover tightly with foil.
9
Bake for 30 minutes, then remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the tops are slightly golden.