Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.75 oz Ground beef (93% lean); 1 tbsp Cooked brown rice; 2 large Bell peppers; 0.25 cup Tomato puree; 0 tsp Olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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 zesty tomato sauce.

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NUTRITION

Protein

52.5g

Fat

25.7g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

7.75 oz Ground beef (93% lean)

1 tbsp Cooked brown rice

2 large Bell peppers

0.25 cup Tomato puree

0 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat the oven to 375°F and prepare a baking dish.
2
Slice the tops off the bell peppers and remove the seeds and internal membranes.
3
Heat the olive oil in a large skillet over medium heat and sauté the diced onion until it becomes translucent.
4
Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a spatula.
5
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until the aromatics are fragrant.
6
Incorporate the tomato puree and cooked brown rice into the beef mixture, stirring well to combine all ingredients.
7
Stand the bell peppers upright in the baking dish and fill each one generously with the beef and rice mixture.
8
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are soft.
9
Garnish the finished peppers with chopped fresh parsley before serving.