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, hearty dish featuring fire-roasted bell peppers brimming with a savory blend of quinoa, black beans, and lean ground turkey, complemented by fire-roasted tomatoes and a hint of chili spices. This colorful meal delivers a delightful balance of textures and bold flavors.

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NUTRITION

476kcal
Protein
36.6g
Fat
11.3g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

1 Bell Pepper (150g)

4 oz Lean Ground Turkey (113g)

½ cup Cooked Quinoa (93g)

¾ cup Black Beans (130g)

½ cup Fire-Roasted Tomatoes (120g)

1 medium Onion (110g)

1 tsp Olive Oil (4.5g)

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove seeds and membranes, then set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.

  • 4

    Add the lean ground turkey to the skillet, cooking until browned and fully cooked. Season with salt, pepper, chili powder, and cumin.

  • 5

    Stir in the fire-roasted tomatoes, cooked quinoa, and black beans, mixing until well combined and heated through.

  • 6

    Adjust seasonings as needed and spoon the filling into the hollowed bell pepper.

  • 7

    Place the stuffed bell pepper in a baking dish and cover loosely with foil. Bake for 25-30 minutes, or until the pepper is tender.

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top if desired.

  • 9

    Serve warm and enjoy your flavorful meal.

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, hearty dish featuring fire-roasted bell peppers brimming with a savory blend of quinoa, black beans, and lean ground turkey, complemented by fire-roasted tomatoes and a hint of chili spices. This colorful meal delivers a delightful balance of textures and bold flavors.

NUTRITION

476kcal
Protein
36.6g
Fat
11.3g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

1 Bell Pepper (150g)

4 oz Lean Ground Turkey (113g)

½ cup Cooked Quinoa (93g)

¾ cup Black Beans (130g)

½ cup Fire-Roasted Tomatoes (120g)

1 medium Onion (110g)

1 tsp Olive Oil (4.5g)

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove seeds and membranes, then set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.

  • 4

    Add the lean ground turkey to the skillet, cooking until browned and fully cooked. Season with salt, pepper, chili powder, and cumin.

  • 5

    Stir in the fire-roasted tomatoes, cooked quinoa, and black beans, mixing until well combined and heated through.

  • 6

    Adjust seasonings as needed and spoon the filling into the hollowed bell pepper.

  • 7

    Place the stuffed bell pepper in a baking dish and cover loosely with foil. Bake for 25-30 minutes, or until the pepper is tender.

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top if desired.

  • 9

    Serve warm and enjoy your flavorful meal.