Name: Lean Beef and Brown Rice Pasta Bowl with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz 95% Lean Ground Beef; 2.5 oz Brown Rice Penne; 1 tbsp Extra Virgin Olive Oil; 1 cup Red Bell Pepper, chopped; 0.5 cup Gluten-Free Marinara Sauce; 1 cup Zucchini, sliced; 0.5 cup Fresh Raspberries

Lean Beef and Brown Rice Pasta Bowl with Roasted Peppers

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 Brown Rice Pasta Bowl with Roasted Peppers

Sautéed lean beef and brown rice pasta tossed with fire-roasted bell peppers and zesty marinara, finished with a sprinkle of fresh parsley for a vibrant, savory bite.

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NUTRITION

Protein

37.7g

Fat

26.1g

Carbs

81g

SERVINGS

1 serving

INGREDIENTS

4.5 oz 95% Lean Ground Beef

2.5 oz Brown Rice Penne

1 tbsp Extra Virgin Olive Oil

1 cup Red Bell Pepper, chopped

0.5 cup Gluten-Free Marinara Sauce

1 cup Zucchini, sliced

0.5 cup Fresh Raspberries

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.
2
While the pasta cooks, heat half of the olive oil in a large skillet over medium-high heat.
3
Add the lean ground beef to the skillet, breaking it up with a spoon, and cook until browned and cooked through.
4
Remove the beef from the skillet and set aside, then add the remaining oil along with the chopped bell peppers and zucchini.
5
Sauté the vegetables for 5-7 minutes until they are tender and slightly caramelized.
6
Return the beef to the skillet and stir in the marinara sauce, simmering for 2 minutes to meld the flavors.
7
Drain the pasta and toss it directly into the skillet with the beef and vegetable mixture until well coated.
8
Serve the pasta bowl with a side of fresh raspberries for a sweet, refreshing finish.