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 and satisfying meal featuring fire-roasted diced tomatoes, lean ground turkey, quinoa, and black beans tucked inside a sweet red bell pepper. This dish delivers a harmonious blend of textures and flavors with a perfect balance of protein, carbs, and healthy fats.

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NUTRITION

441kcal
Protein
32g
Fat
14.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

4 ounces Lean Ground Turkey (113g)

1/3 cup Black Beans, drained (55g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1/4 cup Chopped Onion (40g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the red bell pepper and remove the seeds and membranes. If needed, trim a small slice from the bottom so it sits flat.

  • 3

    In a non-stick skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up as it cooks.

  • 5

    Stir in the fire-roasted diced tomatoes, cooked quinoa, and black beans. Allow the mixture to warm through and meld the flavors for 2-3 minutes. Season with salt and pepper to taste.

  • 6

    Fill the hollowed bell pepper with the turkey-quinoa mixture and place it in a baking dish.

  • 7

    Cover the dish with foil and bake for 25-30 minutes, until the pepper is tender.

  • 8

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

  • 9

    Serve warm and enjoy your nutritious, fire-roasted quinoa stuffed bell pepper!

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 and satisfying meal featuring fire-roasted diced tomatoes, lean ground turkey, quinoa, and black beans tucked inside a sweet red bell pepper. This dish delivers a harmonious blend of textures and flavors with a perfect balance of protein, carbs, and healthy fats.

NUTRITION

441kcal
Protein
32g
Fat
14.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

4 ounces Lean Ground Turkey (113g)

1/3 cup Black Beans, drained (55g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1/4 cup Chopped Onion (40g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the red bell pepper and remove the seeds and membranes. If needed, trim a small slice from the bottom so it sits flat.

  • 3

    In a non-stick skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up as it cooks.

  • 5

    Stir in the fire-roasted diced tomatoes, cooked quinoa, and black beans. Allow the mixture to warm through and meld the flavors for 2-3 minutes. Season with salt and pepper to taste.

  • 6

    Fill the hollowed bell pepper with the turkey-quinoa mixture and place it in a baking dish.

  • 7

    Cover the dish with foil and bake for 25-30 minutes, until the pepper is tender.

  • 8

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

  • 9

    Serve warm and enjoy your nutritious, fire-roasted quinoa stuffed bell pepper!