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 layers of smoky fire-roasted tomatoes, hearty black beans, and fluffy quinoa nestled inside a sweet, roasted bell pepper. Accented with a touch of cumin and chili, and finished with a sprinkle of low-fat cheese and a dollop of tangy nonfat Greek yogurt, this dish is a flavorful celebration of textures and aroma.

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NUTRITION

563kcal
Protein
38.4g
Fat
6.8g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/2 cup cooked quinoa

1 cup black beans (drained and rinsed)

1/4 cup fire-roasted diced tomatoes

1/4 cup sweet corn

1/4 cup diced red onion

1 clove garlic, minced

2 tbsp low-fat shredded cheddar cheese

1/2 cup nonfat plain Greek yogurt

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a medium bowl, combine the cooked quinoa, black beans, fire-roasted tomatoes, corn, diced red onion, and minced garlic.

  • 4

    Season the mixture with cumin, chili powder, salt, and pepper, and stir well to incorporate all the flavors.

  • 5

    Stuff the bell pepper with the quinoa and black bean mixture, ensuring it is well filled.

  • 6

    Place the stuffed bell pepper on a baking dish. Cover lightly with foil and bake for 25-30 minutes until the pepper is tender.

  • 7

    Remove the foil and sprinkle the low-fat cheddar cheese on top. Return to the oven for an additional 5 minutes to melt the cheese.

  • 8

    Once baked, remove from the oven and top with a dollop of nonfat Greek yogurt 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 layers of smoky fire-roasted tomatoes, hearty black beans, and fluffy quinoa nestled inside a sweet, roasted bell pepper. Accented with a touch of cumin and chili, and finished with a sprinkle of low-fat cheese and a dollop of tangy nonfat Greek yogurt, this dish is a flavorful celebration of textures and aroma.

NUTRITION

563kcal
Protein
38.4g
Fat
6.8g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/2 cup cooked quinoa

1 cup black beans (drained and rinsed)

1/4 cup fire-roasted diced tomatoes

1/4 cup sweet corn

1/4 cup diced red onion

1 clove garlic, minced

2 tbsp low-fat shredded cheddar cheese

1/2 cup nonfat plain Greek yogurt

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a medium bowl, combine the cooked quinoa, black beans, fire-roasted tomatoes, corn, diced red onion, and minced garlic.

  • 4

    Season the mixture with cumin, chili powder, salt, and pepper, and stir well to incorporate all the flavors.

  • 5

    Stuff the bell pepper with the quinoa and black bean mixture, ensuring it is well filled.

  • 6

    Place the stuffed bell pepper on a baking dish. Cover lightly with foil and bake for 25-30 minutes until the pepper is tender.

  • 7

    Remove the foil and sprinkle the low-fat cheddar cheese on top. Return to the oven for an additional 5 minutes to melt the cheese.

  • 8

    Once baked, remove from the oven and top with a dollop of nonfat Greek yogurt before serving.