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 Ground beef (93% lean); 2 large Bell peppers; 0.13 cup Cooked jasmine rice; 0.25 cup Tomato puree; 0.5 tsp Olive oil; 0.25 cup Diced yellow onion; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Grated parmesan cheese

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 jasmine rice, simmered in a rich tomato sauce that releases a fragrant aroma.

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NUTRITION

Protein

48.5g

Fat

27.6g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground beef (93% lean)

2 large Bell peppers

0.13 cup Cooked jasmine rice

0.25 cup Tomato puree

0.5 tsp Olive oil

0.25 cup Diced yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

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PREPARATION

1
Preheat oven to 375°F (190°C) and slice the tops off the bell peppers, removing the seeds and membranes.
2
Sauté the diced yellow onion and minced garlic in olive oil over medium heat until translucent and fragrant.
3
Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles.
4
Stir in the cooked jasmine rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 3 minutes.
5
Pack the beef and rice mixture tightly into the hollowed bell peppers and place them upright in a baking dish.
6
Cover with foil and bake for 30 minutes, then remove foil, sprinkle with grated parmesan, and bake for 10 more minutes until tender.