Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ground beef (93% lean); 2 medium Bell peppers; 0.25 cup Cooked brown rice; 0.25 cup Tomato puree; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp 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

Tender bell peppers roasted until vibrant and filled with a savory mixture of grass-fed beef, aromatic rice, and zesty tomato sauce.

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NUTRITION

Protein

51.3g

Fat

26.2g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground beef (93% lean)

2 medium Bell peppers

0.25 cup Cooked brown rice

0.25 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Slice the tops off the bell peppers and remove the seeds and membranes from the inside.
3
Heat olive oil in a large skillet over medium heat and sauté the diced yellow onion until softened and 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 fragrant.
6
Mix in the cooked brown rice and tomato puree, stirring until the filling is well combined and warm.
7
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
8
Pour a small amount of water into the bottom of the dish to create steam, cover with foil, and bake for 30 minutes.
9
Remove the foil and continue baking for 10 more minutes until the peppers are tender and the tops are slightly golden.