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 fluffy rice, simmered in a rich tomato sauce for a comforting and vibrant finish.

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NUTRITION

579kcal
Protein
49.0g
Fat
21.8g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

2 large bell peppers

7 oz ground beef (93% lean)

0.5 cup cooked brown rice

0.25 cup tomato sauce

0.25 cup yellow onion

1 clove garlic

0 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 and prepare a baking dish that can snugly hold the peppers upright.

  • 2

    Slice the tops off the bell peppers, then carefully scoop out the seeds and white membranes to create a hollow cavity for the filling.

  • 3

    Heat the olive oil in a large skillet over medium heat, then add the diced yellow onion and minced garlic, sautéing until they are soft and fragrant.

  • 4

    Add the lean ground beef to the skillet, using a wooden spoon to break it into small crumbles as it browns completely.

  • 5

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the flavors to meld for a few minutes.

  • 6

    Spoon the beef and rice mixture into each bell pepper, packing it down gently to fill them to the brim.

  • 7

    Place the peppers in the baking dish, add two tablespoons of water to the bottom of the pan, cover tightly with foil, and bake for 35 minutes until the peppers are fork-tender.

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 fluffy rice, simmered in a rich tomato sauce for a comforting and vibrant finish.

NUTRITION

579kcal
Protein
49.0g
Fat
21.8g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

2 large bell peppers

7 oz ground beef (93% lean)

0.5 cup cooked brown rice

0.25 cup tomato sauce

0.25 cup yellow onion

1 clove garlic

0 tsp olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F and prepare a baking dish that can snugly hold the peppers upright.

  • 2

    Slice the tops off the bell peppers, then carefully scoop out the seeds and white membranes to create a hollow cavity for the filling.

  • 3

    Heat the olive oil in a large skillet over medium heat, then add the diced yellow onion and minced garlic, sautéing until they are soft and fragrant.

  • 4

    Add the lean ground beef to the skillet, using a wooden spoon to break it into small crumbles as it browns completely.

  • 5

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, allowing the flavors to meld for a few minutes.

  • 6

    Spoon the beef and rice mixture into each bell pepper, packing it down gently to fill them to the brim.

  • 7

    Place the peppers in the baking dish, add two tablespoons of water to the bottom of the pan, cover tightly with foil, and bake for 35 minutes until the peppers are fork-tender.