Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ground beef; 2 medium Bell peppers; 0.25 cup Cooked brown rice; 0.5 cup Tomato puree; 0.25 tsp Avocado oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tbsp Fresh parsley

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 savory grass-fed beef and brown rice, simmered in a zesty tomato sauce for a satisfyingly tender bite.

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NUTRITION

Protein

31.9g

Fat

29g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground beef

2 medium Bell peppers

0.25 cup Cooked brown rice

0.5 cup Tomato puree

0.25 tsp Avocado oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

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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
Heat the avocado oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
4
Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until the meat is fully browned.
5
Drain any excess fat from the skillet, then stir in the cooked brown rice and half of the tomato puree until well combined.
6
Spoon the beef and rice mixture into the hollowed-out bell peppers, pressing down gently to pack the filling.
7
Pour the remaining tomato puree over the top of each stuffed pepper.
8
Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
9
Garnish with chopped fresh parsley before serving.