Beef and Rice Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Beef and Rice Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Beef and Rice Stuffed Bell Peppers

Roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, finished with a vibrant tomato glaze and sharp parmesan.

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NUTRITION

558kcal
Protein
49.5g
Fat
25.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Ground beef (93% lean)

2 medium Bell peppers

0.13 cup Brown rice (cooked)

0.25 cup Tomato puree

1 tbsp Parmesan cheese

0.25 cup Yellow onion

1 clove Garlic

0 tsp Avocado oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers upright in a small baking dish.

  • 3

    In a large skillet over medium heat, add the avocado oil and sauté the ground beef and diced yellow onion until the beef is browned and the onion is translucent.

  • 4

    Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, cooking for 1 minute until highly fragrant.

  • 5

    Remove the skillet from the heat and stir in the cooked brown rice and 2 tablespoons of the tomato puree until well combined.

  • 6

    Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack them tightly.

  • 7

    Top each pepper with the remaining tomato puree and a sprinkle of parmesan cheese.

  • 8

    Pour the water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.

  • 9

    Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden and bubbly.

Beef and Rice Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Beef and Rice Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Beef and Rice Stuffed Bell Peppers

Roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, finished with a vibrant tomato glaze and sharp parmesan.

NUTRITION

558kcal
Protein
49.5g
Fat
25.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Ground beef (93% lean)

2 medium Bell peppers

0.13 cup Brown rice (cooked)

0.25 cup Tomato puree

1 tbsp Parmesan cheese

0.25 cup Yellow onion

1 clove Garlic

0 tsp Avocado oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers upright in a small baking dish.

  • 3

    In a large skillet over medium heat, add the avocado oil and sauté the ground beef and diced yellow onion until the beef is browned and the onion is translucent.

  • 4

    Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, cooking for 1 minute until highly fragrant.

  • 5

    Remove the skillet from the heat and stir in the cooked brown rice and 2 tablespoons of the tomato puree until well combined.

  • 6

    Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack them tightly.

  • 7

    Top each pepper with the remaining tomato puree and a sprinkle of parmesan cheese.

  • 8

    Pour the water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.

  • 9

    Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden and bubbly.