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

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

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NUTRITION

544kcal
Protein
41.9g
Fat
24.6g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

2 medium bell peppers

6 oz ground beef (93% lean)

0.33 cup cooked brown rice

0.5 cup tomato sauce (no sugar added)

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

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). Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and minced garlic, sautéing until they become translucent and fragrant.

  • 3

    Add the ground beef to the skillet, cooking until browned throughout. Use a wooden spoon to break the meat into small crumbles as it cooks.

  • 4

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper. Simmer for 2-3 minutes until the mixture is well combined and heated through.

  • 5

    Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper until they are filled to the top.

  • 6

    Sprinkle the grated parmesan cheese over the top of each stuffed pepper.

  • 7

    Pour a small amount of water into the bottom of the baking dish (about 1/4 cup) to help steam the peppers. Cover the dish with foil.

  • 8

    Bake for 25 minutes covered, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden brown.

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

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

NUTRITION

544kcal
Protein
41.9g
Fat
24.6g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

2 medium bell peppers

6 oz ground beef (93% lean)

0.33 cup cooked brown rice

0.5 cup tomato sauce (no sugar added)

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

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). Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and minced garlic, sautéing until they become translucent and fragrant.

  • 3

    Add the ground beef to the skillet, cooking until browned throughout. Use a wooden spoon to break the meat into small crumbles as it cooks.

  • 4

    Stir in the cooked brown rice, tomato sauce, dried oregano, sea salt, and black pepper. Simmer for 2-3 minutes until the mixture is well combined and heated through.

  • 5

    Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper until they are filled to the top.

  • 6

    Sprinkle the grated parmesan cheese over the top of each stuffed pepper.

  • 7

    Pour a small amount of water into the bottom of the baking dish (about 1/4 cup) to help steam the peppers. Cover the dish with foil.

  • 8

    Bake for 25 minutes covered, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden brown.