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

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty mix of quinoa, black beans, and lean ground turkey, all brought together with a medley of diced tomatoes, onions, and aromatic spices. This dish offers a perfect balance of protein and satisfying textures, making it an ideal meal for a wholesome dinner that delights both the palate and your nutritional goals.

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NUTRITION

494kcal
Protein
40.5g
Fat
11g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

4 ounces lean ground turkey

1/2 cup black beans (rinsed and drained)

1/2 cup cooked quinoa

1/2 cup diced tomatoes

1/2 medium onion, diced

1 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, lightly char the inside under a broiler or over an open flame to achieve a fire-roasted flavor.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until softened.

  • 4

    Add the lean ground turkey to the skillet. Cook, breaking it up with a spoon, until it is nearly fully cooked, about 5-6 minutes.

  • 5

    Stir in the cumin, chili powder, and diced tomatoes. Allow the mixture to simmer for another 2 minutes.

  • 6

    Fold in the black beans and cooked quinoa until well combined. Season with salt and pepper to taste.

  • 7

    Spoon the mixture into the hollowed bell pepper, packing it generously.

  • 8

    Place the stuffed pepper in an oven-safe dish and bake for approximately 15-20 minutes, until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven and allow to cool slightly before serving.

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

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty mix of quinoa, black beans, and lean ground turkey, all brought together with a medley of diced tomatoes, onions, and aromatic spices. This dish offers a perfect balance of protein and satisfying textures, making it an ideal meal for a wholesome dinner that delights both the palate and your nutritional goals.

NUTRITION

494kcal
Protein
40.5g
Fat
11g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

4 ounces lean ground turkey

1/2 cup black beans (rinsed and drained)

1/2 cup cooked quinoa

1/2 cup diced tomatoes

1/2 medium onion, diced

1 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, lightly char the inside under a broiler or over an open flame to achieve a fire-roasted flavor.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until softened.

  • 4

    Add the lean ground turkey to the skillet. Cook, breaking it up with a spoon, until it is nearly fully cooked, about 5-6 minutes.

  • 5

    Stir in the cumin, chili powder, and diced tomatoes. Allow the mixture to simmer for another 2 minutes.

  • 6

    Fold in the black beans and cooked quinoa until well combined. Season with salt and pepper to taste.

  • 7

    Spoon the mixture into the hollowed bell pepper, packing it generously.

  • 8

    Place the stuffed pepper in an oven-safe dish and bake for approximately 15-20 minutes, until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven and allow to cool slightly before serving.