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

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

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NUTRITION

533kcal
Protein
48.6g
Fat
22.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

7 oz Ground beef (93% lean)

0.25 cup Cooked brown rice

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato sauce

0 tsp Extra virgin olive oil

1 tbsp 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 (190°C).

  • 2

    Slice the bell peppers in half lengthwise, removing the seeds and membranes to create a hollow cavity.

  • 3

    Place the pepper halves in a baking dish, cut-side up, and set aside.

  • 4

    In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until soft and translucent.

  • 5

    Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon as it cooks.

  • 6

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until well combined.

  • 7

    Spoon the beef and rice mixture generously into each bell pepper half.

  • 8

    Sprinkle the grated Parmesan cheese evenly over the top of the stuffed peppers.

  • 9

    Cover the baking dish with foil and bake for 20 minutes.

  • 10

    Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is slightly golden.

  • 11

    Serve warm, optionally garnished with fresh parsley.

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

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

NUTRITION

533kcal
Protein
48.6g
Fat
22.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

7 oz Ground beef (93% lean)

0.25 cup Cooked brown rice

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato sauce

0 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the bell peppers in half lengthwise, removing the seeds and membranes to create a hollow cavity.

  • 3

    Place the pepper halves in a baking dish, cut-side up, and set aside.

  • 4

    In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until soft and translucent.

  • 5

    Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon as it cooks.

  • 6

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper until well combined.

  • 7

    Spoon the beef and rice mixture generously into each bell pepper half.

  • 8

    Sprinkle the grated Parmesan cheese evenly over the top of the stuffed peppers.

  • 9

    Cover the baking dish with foil and bake for 20 minutes.

  • 10

    Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is slightly golden.

  • 11

    Serve warm, optionally garnished with fresh parsley.