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 93% Lean ground beef; 0 cup Cooked brown rice; 2 large Bell peppers; 0.5 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

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

Oven-roasted bell peppers filled with a savory blend of lean ground beef and aromatic rice, finished with a bright tomato glaze and a dusting of salty parmesan.

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NUTRITION

Protein

50.9g

Fat

22.3g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

7 oz 93% Lean ground beef

0 cup Cooked brown rice

2 large Bell peppers

0.5 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

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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 internal ribs.
3
In a non-stick skillet over medium heat, sauté the diced onion and minced garlic until translucent and fragrant.
4
Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until completely browned.
5
Stir in the cooked brown rice, half of the tomato puree, dried oregano, sea salt, and black pepper until well combined.
6
Stand the bell peppers upright in a small baking dish and fill each cavity generously with the beef and rice mixture.
7
Spoon the remaining tomato puree over the top of the filling and sprinkle with the grated parmesan cheese.
8
Pour a splash of water into the bottom of the baking dish, cover with foil, and bake for 20 minutes.
9
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.