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 bold flavors of fire-roasted bell peppers filled with a hearty blend of quinoa, black beans, corn, and vibrant diced tomatoes, all elevated by a sprinkle of creamy feta and protein-boosting tofu. This dish delivers a satisfying mix of textures with a smoky, tangy finish that's perfect for a nutritious meal any time of day.

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NUTRITION

599kcal
Protein
35.1g
Fat
16.8g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked quinoa

1 cup black beans

1/4 cup corn

1/4 cup diced tomatoes

1/4 cup crumbled feta cheese

3 oz extra firm tofu

1 tsp cumin

1 tsp smoked paprika

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper cap if desired for presentation.

  • 3

    In a bowl, gently mix the cooked quinoa, black beans, corn, diced tomatoes, crumbled feta, and cubed tofu.

  • 4

    Season the mixture with cumin, smoked paprika, salt, and black pepper. Stir to ensure even distribution of spices.

  • 5

    Stuff the bell pepper with the quinoa and bean mixture, packing it in well.

  • 6

    Place the stuffed pepper in a small baking dish. If you like, you can drizzle a tiny amount of water or cover with the reserved pepper top to help trap moisture.

  • 7

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven, let cool slightly, 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

Savor the bold flavors of fire-roasted bell peppers filled with a hearty blend of quinoa, black beans, corn, and vibrant diced tomatoes, all elevated by a sprinkle of creamy feta and protein-boosting tofu. This dish delivers a satisfying mix of textures with a smoky, tangy finish that's perfect for a nutritious meal any time of day.

NUTRITION

599kcal
Protein
35.1g
Fat
16.8g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked quinoa

1 cup black beans

1/4 cup corn

1/4 cup diced tomatoes

1/4 cup crumbled feta cheese

3 oz extra firm tofu

1 tsp cumin

1 tsp smoked paprika

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper cap if desired for presentation.

  • 3

    In a bowl, gently mix the cooked quinoa, black beans, corn, diced tomatoes, crumbled feta, and cubed tofu.

  • 4

    Season the mixture with cumin, smoked paprika, salt, and black pepper. Stir to ensure even distribution of spices.

  • 5

    Stuff the bell pepper with the quinoa and bean mixture, packing it in well.

  • 6

    Place the stuffed pepper in a small baking dish. If you like, you can drizzle a tiny amount of water or cover with the reserved pepper top to help trap moisture.

  • 7

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven, let cool slightly, and serve warm.