Fire-Roasted Quinoa Stuffed Bell Peppers

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

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Enjoy a vibrant mix of fire-roasted flavors with this hearty stuffed bell pepper dish, featuring fluffy quinoa, savory lean ground turkey, black beans, sweet corn, and a burst of fire-roasted tomatoes. Topped with a sprinkle of crumbled feta and aromatic red onion, it’s a colorful meal that brings both warmth and nutrition to your table.

Try 7 days free, then $12.99 / mo.

NUTRITION

697kcal
Protein
45.8g
Fat
18.4g
Carbs
89.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1 cup cooked Quinoa

1/2 cup Black Beans

1/3 cup Corn

1/2 cup Fire-Roasted Diced Tomatoes

1/4 cup diced Red Onion

1 clove Garlic, minced

3 ounces Lean Ground Turkey

1 ounce crumbled Feta Cheese

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tops off the bell peppers and remove seeds and membranes. Lightly roast the bell peppers in the oven for about 10 minutes to soften.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced red onion and minced garlic until fragrant, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook, breaking it up with a spatula until browned and cooked through, approximately 5-7 minutes.

  • 5

    Stir in the cooked quinoa, black beans, corn, and fire-roasted diced tomatoes. Allow the mixture to heat through and let flavors meld for another 2 minutes. Season with salt and pepper to taste.

  • 6

    Spoon the filling evenly into the roasted bell peppers. Top each with crumbled feta cheese.

  • 7

    Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the peppers are tender and the flavors are melded.

  • 8

    Remove from oven, garnish with additional herbs if desired, and serve warm.

Fire-Roasted Quinoa Stuffed Bell Peppers

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

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Enjoy a vibrant mix of fire-roasted flavors with this hearty stuffed bell pepper dish, featuring fluffy quinoa, savory lean ground turkey, black beans, sweet corn, and a burst of fire-roasted tomatoes. Topped with a sprinkle of crumbled feta and aromatic red onion, it’s a colorful meal that brings both warmth and nutrition to your table.

NUTRITION

697kcal
Protein
45.8g
Fat
18.4g
Carbs
89.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1 cup cooked Quinoa

1/2 cup Black Beans

1/3 cup Corn

1/2 cup Fire-Roasted Diced Tomatoes

1/4 cup diced Red Onion

1 clove Garlic, minced

3 ounces Lean Ground Turkey

1 ounce crumbled Feta Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tops off the bell peppers and remove seeds and membranes. Lightly roast the bell peppers in the oven for about 10 minutes to soften.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced red onion and minced garlic until fragrant, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook, breaking it up with a spatula until browned and cooked through, approximately 5-7 minutes.

  • 5

    Stir in the cooked quinoa, black beans, corn, and fire-roasted diced tomatoes. Allow the mixture to heat through and let flavors meld for another 2 minutes. Season with salt and pepper to taste.

  • 6

    Spoon the filling evenly into the roasted bell peppers. Top each with crumbled feta cheese.

  • 7

    Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the peppers are tender and the flavors are melded.

  • 8

    Remove from oven, garnish with additional herbs if desired, and serve warm.