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 medley of flavors with our Fire-Roasted Quinoa Stuffed Bell Peppers. This dish combines the smoky sweetness of red bell peppers with a protein-packed blend of tender chicken, fluffy quinoa, hearty black beans, and bursts of corn and tomatoes. Finished with a drizzle of olive oil and a sprinkle of red onion, it’s a nutritious feast that delights with every bite.

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NUTRITION

444kcal
Protein
38.3g
Fat
10.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (186g)

1/2 cup Cooked Quinoa (92g)

3 oz Chicken Breast (85g)

1/3 cup Black Beans (56g)

1/4 cup Corn Kernels (38g)

1/4 cup Diced Tomatoes (60g)

2 tbsp Red Onion (20g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and gently remove the seeds and membranes.

  • 3

    In a mixing bowl, combine the cooked quinoa, diced chicken breast (shredded or chopped), black beans, corn kernels, diced tomatoes, and chopped red onion. Drizzle the olive oil over the mixture and toss gently to combine.

  • 4

    Spoon the filling evenly into the hollowed-out bell pepper.

  • 5

    Place the stuffed pepper in a baking dish and roast in the preheated oven for 25-30 minutes, until the pepper is tender and the filling is heated through.

  • 6

    Remove from the oven, garnish with fresh cilantro 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 medley of flavors with our Fire-Roasted Quinoa Stuffed Bell Peppers. This dish combines the smoky sweetness of red bell peppers with a protein-packed blend of tender chicken, fluffy quinoa, hearty black beans, and bursts of corn and tomatoes. Finished with a drizzle of olive oil and a sprinkle of red onion, it’s a nutritious feast that delights with every bite.

NUTRITION

444kcal
Protein
38.3g
Fat
10.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (186g)

1/2 cup Cooked Quinoa (92g)

3 oz Chicken Breast (85g)

1/3 cup Black Beans (56g)

1/4 cup Corn Kernels (38g)

1/4 cup Diced Tomatoes (60g)

2 tbsp Red Onion (20g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and gently remove the seeds and membranes.

  • 3

    In a mixing bowl, combine the cooked quinoa, diced chicken breast (shredded or chopped), black beans, corn kernels, diced tomatoes, and chopped red onion. Drizzle the olive oil over the mixture and toss gently to combine.

  • 4

    Spoon the filling evenly into the hollowed-out bell pepper.

  • 5

    Place the stuffed pepper in a baking dish and roast in the preheated oven for 25-30 minutes, until the pepper is tender and the filling is heated through.

  • 6

    Remove from the oven, garnish with fresh cilantro if desired, and serve warm.