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; 0.13 cup Cooked brown rice; 0.25 cup Tomato puree; 0 tbsp Olive oil; 0.25 medium Yellow onion; 1 clove Garlic; 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 blend of lean ground beef and aromatic herbs in a rich tomato sauce.

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NUTRITION

Protein

52.9g

Fat

26.5g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground beef (93% lean)

2 medium Bell peppers

0.13 cup Cooked brown rice

0.25 cup Tomato puree

0 tbsp Olive oil

0.25 medium Yellow onion

1 clove Garlic

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 inner membranes.
3
In a large skillet over medium heat, add the olive oil and sauté the finely diced onion and minced garlic until they are fragrant and translucent.
4
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until the meat is browned and fully cooked through.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2-3 minutes to allow the flavors to meld.
6
Place the hollowed peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until they are tightly packed.
7
Pour a splash of water into the bottom of the baking dish, cover the dish tightly with foil, and bake for 30-35 minutes until the peppers are soft and vibrant.