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 Ground beef (93% lean); 2 large Bell peppers; 0.5 cup Cooked brown rice; 0.5 cup Tomato puree; 0.25 cup Diced onion; 1 tsp Minced garlic; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Nonfat Greek yogurt; 0.25 cup Water

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

Roasted bell peppers filled with a savory blend of lean ground beef and fluffy rice, simmered in a rich tomato sauce that releases a fragrant aroma.

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NUTRITION

Protein

49.8g

Fat

19.2g

Carbs

57.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground beef (93% lean)

2 large Bell peppers

0.5 cup Cooked brown rice

0.5 cup Tomato puree

0.25 cup Diced onion

1 tsp Minced garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

0.25 cup Water

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PREPARATION

1
Preheat your oven to 375°F.
2
Slice the tops off the bell peppers and carefully remove the seeds and inner membranes.
3
In a large skillet over medium heat, sauté the diced onion and minced garlic until they become soft and translucent.
4
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is fully browned.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper.
6
Simmer the beef and rice mixture for about 5 minutes until the sauce has thickened and the flavors are well combined.
7
Remove the skillet from the heat and stir in the Greek yogurt to create a creamy, protein-packed binder for the filling.
8
Stuff each bell pepper cavity tightly with the beef and rice mixture.
9
Place the stuffed peppers upright in a baking dish and pour 0.25 cup of water into the bottom of the dish to create steam.
10
Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.