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; 6 oz ground beef 93% lean; 0.25 cup cooked brown rice; 0.25 cup tomato puree; 0.25 cup plain Greek yogurt; 1 tbsp grated parmesan cheese; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp dried oregano

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

Vibrant bell peppers roasted until tender and filled with a savory blend of lean ground beef, fluffy rice, and aromatic spices.

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NUTRITION

Protein

46.7g

Fat

24.7g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

2 large bell peppers

6 oz ground beef 93% lean

0.25 cup cooked brown rice

0.25 cup tomato puree

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp dried oregano

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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 inner membranes.
3
In a large skillet over medium heat, add the olive oil and brown the ground beef until no pink remains.
4
Stir the cooked brown rice, tomato puree, sea salt, black pepper, garlic powder, onion powder, and dried oregano into the beef.
5
Spoon the beef and rice mixture into the hollowed bell peppers until they are tightly packed.
6
Place the stuffed peppers upright in a baking dish and cover the dish tightly with aluminum foil.
7
Bake for 30 minutes, then remove the foil, sprinkle with parmesan cheese, and bake for another 10 minutes until the peppers are tender.
8
Serve each pepper with a dollop of plain Greek yogurt for a creamy and cooling finish.