Name: Lean Beef and Spinach Stuffed Bell Peppers with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 ounces 95% Lean Ground Beef; 0.5 cup Cooked Brown Rice; 2 large Red Bell Peppers; 1 cup Fresh Spinach; 0.25 cup Diced Yellow Onion; 1 clove Garlic, minced; 0.25 cup Tomato Sauce (no salt added)

Lean Beef and Spinach Stuffed Bell Peppers with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lean Beef and Spinach Stuffed Bell Peppers with Brown Rice

Oven-roasted bell peppers filled with a savory blend of lean ground beef, brown rice, and wilted spinach, finished with a sprinkle of toasted red pepper flakes.

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NUTRITION

Protein

67.3g

Fat

16.1g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

10 ounces 95% Lean Ground Beef

0.5 cup Cooked Brown Rice

2 large Red Bell Peppers

1 cup Fresh Spinach

0.25 cup Diced Yellow Onion

1 clove Garlic, minced

0.25 cup Tomato Sauce (no salt added)

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PREPARATION

1
Preheat your oven to 375°F and lightly coat a baking dish with avocado oil spray.
2
Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers upright in the baking dish.
3
In a large non-stick skillet over medium-high heat, brown the lean ground beef with the diced onion and minced garlic until the beef is fully cooked.
4
Stir in the cooked brown rice and tomato sauce, then fold in the fresh spinach until it is just wilted.
5
Divide the beef and rice mixture evenly between the two bell peppers, packing it down gently.
6
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender and slightly charred.