Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

Enjoy a vibrant medley of fire-roasted bell pepper filled with protein-packed quinoa, tender black beans, sweet corn, succulent chicken, and juicy diced tomatoes. This flavor-packed dish delivers a satisfying balance of textures and a burst of southwestern spices, perfect for a nourishing meal any time of day.

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NUTRITION

574kcal
Protein
44.9g
Fat
12.8g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/3 cup dry quinoa (approx. 55g)

1/2 cup canned black beans, drained

1/4 cup sweet corn

1/2 cup diced tomatoes

3 ounces chicken breast, diced

1 teaspoon olive oil

1/2 teaspoon cumin powder

1/2 teaspoon chili powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove seeds; reserve the top for later if desired for presentation.

  • 3

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (using the package instructions, using a bit less water to keep it fluffy) and a pinch of salt. Bring to a simmer, cover, and let cook until the water is absorbed, about 12-15 minutes.

  • 4

    While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced chicken breast and sauté until cooked through and lightly browned, about 5-7 minutes.

  • 5

    Stir in the black beans, sweet corn, diced tomatoes, cumin, and chili powder into the skillet with the chicken. Allow the mixture to heat through for another 2-3 minutes. Season with salt and pepper.

  • 6

    Once the quinoa is done, combine it into the skillet mixture and stir to incorporate all the flavors.

  • 7

    Stuff the prepared bell pepper with the quinoa, black bean, and chicken mixture.

  • 8

    Place the stuffed bell pepper in a baking dish. If desired, cover with foil and bake for 15-20 minutes, or bake uncovered for a slightly roasted top.

  • 9

    Remove from the oven and serve warm, enjoying the hearty blend of textures and flavors.

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

Enjoy a vibrant medley of fire-roasted bell pepper filled with protein-packed quinoa, tender black beans, sweet corn, succulent chicken, and juicy diced tomatoes. This flavor-packed dish delivers a satisfying balance of textures and a burst of southwestern spices, perfect for a nourishing meal any time of day.

NUTRITION

574kcal
Protein
44.9g
Fat
12.8g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/3 cup dry quinoa (approx. 55g)

1/2 cup canned black beans, drained

1/4 cup sweet corn

1/2 cup diced tomatoes

3 ounces chicken breast, diced

1 teaspoon olive oil

1/2 teaspoon cumin powder

1/2 teaspoon chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove seeds; reserve the top for later if desired for presentation.

  • 3

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (using the package instructions, using a bit less water to keep it fluffy) and a pinch of salt. Bring to a simmer, cover, and let cook until the water is absorbed, about 12-15 minutes.

  • 4

    While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced chicken breast and sauté until cooked through and lightly browned, about 5-7 minutes.

  • 5

    Stir in the black beans, sweet corn, diced tomatoes, cumin, and chili powder into the skillet with the chicken. Allow the mixture to heat through for another 2-3 minutes. Season with salt and pepper.

  • 6

    Once the quinoa is done, combine it into the skillet mixture and stir to incorporate all the flavors.

  • 7

    Stuff the prepared bell pepper with the quinoa, black bean, and chicken mixture.

  • 8

    Place the stuffed bell pepper in a baking dish. If desired, cover with foil and bake for 15-20 minutes, or bake uncovered for a slightly roasted top.

  • 9

    Remove from the oven and serve warm, enjoying the hearty blend of textures and flavors.