Name: Beef and Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Bell peppers; 7 oz 93% lean ground beef; 0.25 cup Cooked brown rice; 0.25 cup Tomato puree; 1 tsp Extra virgin olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 1 tbsp Grated parmesan cheese; 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

Oven-roasted bell peppers stuffed with lean ground beef and brown rice, simmered in a savory tomato sauce for a bubbling, hearty finish.

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NUTRITION

Protein

48.6g

Fat

27.1g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

7 oz 93% lean ground beef

0.25 cup Cooked brown rice

0.25 cup Tomato puree

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Grated parmesan cheese

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 and grease a small baking dish.
2
Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers upright in the baking dish.
3
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until soft and fragrant.
4
Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until fully browned.
5
Stir the cooked brown rice and tomato puree into the beef mixture, letting it simmer for 2 minutes until the liquid is slightly reduced.
6
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to fill them completely.
7
Top each pepper with grated parmesan cheese and bake for 25 to 30 minutes until the peppers are tender and the cheese is golden.
8
Remove from the oven and let rest for 5 minutes before serving hot.