Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz ground beef 93% lean; 0.13 cup cooked brown rice; 2 large bell peppers; 0.25 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 1 tbsp grated parmesan cheese; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp extra virgin 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

Roasted bell peppers filled with a savory blend of lean ground beef and brown rice, simmered in a zesty tomato sauce for a comforting and vibrant meal.

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NUTRITION

Protein

49.1g

Fat

25.3g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz ground beef 93% lean

0.13 cup cooked brown rice

2 large bell peppers

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

1 tbsp grated parmesan cheese

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a baking dish.
2
Slice the tops off the bell peppers, remove the seeds and membranes, and set aside.
3
Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.
4
Add the ground beef to the skillet, breaking it up with a spoon, and cook until completely browned.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper until the mixture is well combined and heated through.
6
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to fill them completely.
7
Place the peppers upright in the prepared baking dish, add two tablespoons of water to the bottom of the dish, and cover tightly with foil.
8
Bake for 30 minutes, then remove the foil, sprinkle the tops with grated parmesan cheese, and bake for another 5 minutes until the cheese is melted and the peppers are tender.