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, nutritious dish featuring fire-roasted peppers filled with a hearty blend of lean ground turkey, quinoa, black beans, and fire-roasted diced tomatoes, all accented with aromatic spices. This dish offers a delightful mix of textures and flavors, from the tender, roasted bell peppers to the savory, spiced filling – perfect for a satisfying lunch or dinner.

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NUTRITION

493kcal
Protein
40.9g
Fat
10.6g
Carbs
64.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

3 ounces Lean Ground Turkey

1/2 cup cooked Black Beans

1/2 cup cooked Quinoa

1/2 cup Fire-Roasted Diced Tomatoes

1/4 cup chopped Onion

1 teaspoon Olive Oil

Spices (Cumin, Chili Powder, Salt, Pepper) to taste

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove seeds and membranes. Set aside.

  • 3

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

  • 4

    Add the lean ground turkey to the skillet. Cook, breaking it apart with a spatula, until it is no longer pink.

  • 5

    Stir in the fire-roasted diced tomatoes, black beans, and cooked quinoa. Sprinkle in cumin, chili powder, salt, and pepper to taste. Allow the mixture to heat through for 3-4 minutes.

  • 6

    Spoon the filling into the hollowed bell peppers, packing it generously.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.

  • 8

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

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, nutritious dish featuring fire-roasted peppers filled with a hearty blend of lean ground turkey, quinoa, black beans, and fire-roasted diced tomatoes, all accented with aromatic spices. This dish offers a delightful mix of textures and flavors, from the tender, roasted bell peppers to the savory, spiced filling – perfect for a satisfying lunch or dinner.

NUTRITION

493kcal
Protein
40.9g
Fat
10.6g
Carbs
64.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

3 ounces Lean Ground Turkey

1/2 cup cooked Black Beans

1/2 cup cooked Quinoa

1/2 cup Fire-Roasted Diced Tomatoes

1/4 cup chopped Onion

1 teaspoon Olive Oil

Spices (Cumin, Chili Powder, Salt, Pepper) to taste

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove seeds and membranes. Set aside.

  • 3

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

  • 4

    Add the lean ground turkey to the skillet. Cook, breaking it apart with a spatula, until it is no longer pink.

  • 5

    Stir in the fire-roasted diced tomatoes, black beans, and cooked quinoa. Sprinkle in cumin, chili powder, salt, and pepper to taste. Allow the mixture to heat through for 3-4 minutes.

  • 6

    Spoon the filling into the hollowed bell peppers, packing it generously.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.

  • 8

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