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

Bell peppers roasted until tender and filled with a savory mixture of lean ground beef, brown rice, and aromatic herbs in a rich tomato sauce.

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NUTRITION

491kcal
Protein
38.1g
Fat
19.5g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

5 oz Ground beef (93% lean)

0.13 cup Cooked brown rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Parmesan cheese

0.5 tsp Olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Slice the tops off the bell peppers, remove the seeds and membranes, and set the hollowed peppers aside.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through.

  • 5

    Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2-3 minutes to meld the flavors.

  • 6

    Spoon the beef and rice mixture into the prepared bell peppers, packing them tightly.

  • 7

    Place the stuffed peppers upright in the baking dish and sprinkle the tops with the grated parmesan cheese.

  • 8

    Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.

  • 9

    Let the peppers rest for 5 minutes before serving warm.

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

Bell peppers roasted until tender and filled with a savory mixture of lean ground beef, brown rice, and aromatic herbs in a rich tomato sauce.

NUTRITION

491kcal
Protein
38.1g
Fat
19.5g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

5 oz Ground beef (93% lean)

0.13 cup Cooked brown rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Parmesan cheese

0.5 tsp Olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Slice the tops off the bell peppers, remove the seeds and membranes, and set the hollowed peppers aside.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through.

  • 5

    Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2-3 minutes to meld the flavors.

  • 6

    Spoon the beef and rice mixture into the prepared bell peppers, packing them tightly.

  • 7

    Place the stuffed peppers upright in the baking dish and sprinkle the tops with the grated parmesan cheese.

  • 8

    Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden.

  • 9

    Let the peppers rest for 5 minutes before serving warm.