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; 2 medium Bell peppers; 0.25 cup Cooked brown rice; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 1 tsp Olive oil; 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

Oven-roasted bell peppers stuffed with a savory blend of lean ground beef and brown rice, simmered in a zesty tomato sauce that provides a comforting warmth.

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NUTRITION

Protein

48.7g

Fat

27.5g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

7 oz 93% Lean ground beef

2 medium Bell peppers

0.25 cup Cooked brown rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 tsp Olive oil

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 membranes from the inside.
3
In a large skillet, heat the olive oil over medium heat and sauté the diced yellow onion and minced garlic until translucent and fragrant.
4
Add the lean ground beef to the skillet, breaking it up with a spoon, and cook until browned throughout.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2-3 minutes.
6
Stand the bell peppers upright in a baking dish and spoon the beef and rice mixture into each pepper until filled to the top.
7
Pour a small amount of water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.
8
Bake for 30 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the tops are slightly golden.