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 large Bell peppers; 0.13 cup Cooked brown rice; 0.25 cup Tomato puree; 0.25 tsp Extra virgin 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

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

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NUTRITION

Protein

48.0g

Fat

23.3g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground beef (93% lean)

2 large Bell peppers

0.13 cup Cooked brown rice

0.25 cup Tomato puree

0.25 tsp Extra virgin 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 remove the seeds and interior membranes.
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 ground beef to the skillet, breaking it up with a wooden spoon, and cook until fully browned.
5
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 3 minutes.
6
Stand the bell peppers upright in a baking dish and fill each one generously with the beef and rice mixture.
7
Pour 1/4 cup of water into the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes.
8
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly charred.