Name: Fire-Roasted Quinoa Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Red Bell Peppers; 4 ounces Fire-Roasted Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup Black Beans, no salt added; 1/4 cup diced Fire-Roasted Tomatoes; 1 tsp Garlic Powder; 1 tsp Onion Powder; Salt and Pepper to taste

Fire-Roasted Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Enjoy a colorful medley of fire-roasted flavors with these quinoa stuffed bell peppers, bursting with lean chicken, hearty black beans, and a hint of smoky fire-roasted tomatoes. This dish is a balanced mix of protein, fiber, and vibrant vegetables that satiates your taste buds while keeping your nutrition on track.

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NUTRITION

Protein

49.5g

Fat

Carbs

59g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

4 ounces Fire-Roasted Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Black Beans, no salt added

1/4 cup diced Fire-Roasted Tomatoes

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 375°F.
2
Wash the bell peppers, slice off the tops, and remove the seeds and membranes.
3
In a bowl, combine shredded fire-roasted chicken breast, cooked quinoa, black beans, diced fire-roasted tomatoes, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
4
Spoon the mixture into each hollowed bell pepper, packing the filling firmly.
5
Place the stuffed peppers in a baking dish and cover with foil.
6
Bake for 25-30 minutes, removing the foil in the last 5 minutes to allow the tops to brown slightly.
7
Remove from the oven, let cool for a few minutes, and serve warm.