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 ground beef (93% lean); 2 medium bell peppers; 0.25 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; 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 filled with a savory mixture of lean ground beef and nutty brown rice, simmered in a rich, herb-infused tomato sauce.

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NUTRITION

Protein

48.0g

Fat

23.1g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

7 oz ground beef (93% lean)

2 medium bell peppers

0.25 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

1 tbsp fresh parsley

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PREPARATION

1
Pre-heat oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes.
2
In a large skillet over medium heat, brown the ground beef with the diced onions and minced garlic until the meat is cooked through and onions are translucent.
3
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper. Simmer for 3-5 minutes until the flavors meld.
4
Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill.
5
Add 1/4 cup of water to the bottom of the baking dish to create steam. Cover the dish tightly with foil.
6
Bake for 30-35 minutes, then remove the foil and bake for another 5-10 minutes until the peppers are tender and the tops are slightly golden.
7
Garnish with fresh chopped parsley before serving.