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; 0.13 cup Cooked brown rice; 0.5 cup Tomato puree; 0.25 tsp Olive oil; 0.25 cup Yellow onion; 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

Roasted bell peppers stuffed with a savory blend of lean ground beef and nutty brown rice, simmered in a vibrant herb-infused tomato sauce.

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NUTRITION

Protein

47.2g

Fat

24.2g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

7 oz 93% lean ground beef

2 medium Bell peppers

0.13 cup Cooked brown rice

0.5 cup Tomato puree

0.25 tsp Olive oil

0.25 cup Yellow onion

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 over medium heat, add the olive oil 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 fully browned; drain any excess liquid.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the flavors to meld for 2 minutes.
6
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
7
Pour a small amount of water into the bottom of the dish to create steam, then cover with foil and bake for 30 minutes.
8
Remove the foil and bake for an additional 5 minutes until the peppers are tender and the filling is heated through.