Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 0.25 cup cooked brown rice; 2 medium 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; 0.5 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

Vibrant bell peppers roasted until tender and filled with a savory blend of lean ground beef, fluffy brown rice, and aromatic spices in a rich tomato sauce.

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NUTRITION

Protein

49.6g

Fat

21.3g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

0.25 cup cooked brown rice

2 medium 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

0.5 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2
Slice the bell peppers in half lengthwise, removing the seeds and membranes to create a hollow cavity.
3
Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant.
4
Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles with a spatula.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2 minutes to meld the flavors.
6
Spoon the beef and rice mixture generously into the bell pepper halves and place them in the prepared baking dish.
7
Sprinkle the parmesan cheese over the top of each pepper.
8
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.