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 stuffed with a savory blend of lean ground beef, fluffy brown rice, and aromatic herbs in a rich tomato sauce.

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NUTRITION

487kcal
Protein
43.1g
Fat
22.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground beef (93% lean)

0.13 cup Cooked brown rice

2 large Bell peppers

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato sauce

1 tbsp Parmesan cheese

0.25 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 carefully remove the seeds and inner membranes.

  • 3

    In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until they are softened and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is completely browned.

  • 5

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, mixing until everything is well incorporated.

  • 6

    Spoon the beef and rice mixture into the hollowed-out bell peppers, pressing down gently to ensure they are filled to the top.

  • 7

    Place the stuffed peppers upright in a baking dish and pour about half a cup of water into the bottom of the dish to help them steam.

  • 8

    Cover the dish tightly with aluminum foil and bake for 30 minutes.

  • 9

    Remove the foil, sprinkle the tops with the parmesan cheese, and bake for another 10 minutes until the peppers are tender and the cheese has melted.

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 stuffed with a savory blend of lean ground beef, fluffy brown rice, and aromatic herbs in a rich tomato sauce.

NUTRITION

487kcal
Protein
43.1g
Fat
22.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground beef (93% lean)

0.13 cup Cooked brown rice

2 large Bell peppers

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato sauce

1 tbsp Parmesan cheese

0.25 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 tops off the bell peppers and carefully remove the seeds and inner membranes.

  • 3

    In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until they are softened and fragrant.

  • 4

    Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it is completely browned.

  • 5

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper, mixing until everything is well incorporated.

  • 6

    Spoon the beef and rice mixture into the hollowed-out bell peppers, pressing down gently to ensure they are filled to the top.

  • 7

    Place the stuffed peppers upright in a baking dish and pour about half a cup of water into the bottom of the dish to help them steam.

  • 8

    Cover the dish tightly with aluminum foil and bake for 30 minutes.

  • 9

    Remove the foil, sprinkle the tops with the parmesan cheese, and bake for another 10 minutes until the peppers are tender and the cheese has melted.