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

Savor the smoky allure of fire-roasted diced tomatoes mingled with hearty quinoa, lean ground turkey, and black beans, all tucked into vibrant bell peppers. This dish delivers a delightful balance of texture and flavor—a perfect comfort meal that's both satisfying and nutritious.

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NUTRITION

453kcal
Protein
35.8g
Fat
10.9g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1 large green bell pepper

4 ounces lean ground turkey

1/2 cup cooked quinoa

1/4 cup black beans

1/2 cup fire-roasted diced tomatoes

1/4 cup corn kernels

1/4 medium chopped onion

1 garlic clove, minced

1 teaspoon olive oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, warm the olive oil over medium heat. Sauté the chopped onion until it becomes soft and translucent.

  • 4

    Add the minced garlic and lean ground turkey to the skillet. Cook until the turkey is browned, breaking it up into small pieces.

  • 5

    Stir in the cooked quinoa, black beans, fire-roasted diced tomatoes, and corn kernels. Season the mixture with salt and pepper to taste.

  • 6

    Fill each bell pepper with the turkey-quinoa mixture, ensuring an even distribution.

  • 7

    Place the stuffed peppers in a baking dish. Add a splash of water to the dish to help keep them moist during baking.

  • 8

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes until the peppers are tender.

  • 9

    Remove the foil and bake for an additional 5 minutes if you prefer a slightly roasted top. Serve warm.

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

Savor the smoky allure of fire-roasted diced tomatoes mingled with hearty quinoa, lean ground turkey, and black beans, all tucked into vibrant bell peppers. This dish delivers a delightful balance of texture and flavor—a perfect comfort meal that's both satisfying and nutritious.

NUTRITION

453kcal
Protein
35.8g
Fat
10.9g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1 large green bell pepper

4 ounces lean ground turkey

1/2 cup cooked quinoa

1/4 cup black beans

1/2 cup fire-roasted diced tomatoes

1/4 cup corn kernels

1/4 medium chopped onion

1 garlic clove, minced

1 teaspoon olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, warm the olive oil over medium heat. Sauté the chopped onion until it becomes soft and translucent.

  • 4

    Add the minced garlic and lean ground turkey to the skillet. Cook until the turkey is browned, breaking it up into small pieces.

  • 5

    Stir in the cooked quinoa, black beans, fire-roasted diced tomatoes, and corn kernels. Season the mixture with salt and pepper to taste.

  • 6

    Fill each bell pepper with the turkey-quinoa mixture, ensuring an even distribution.

  • 7

    Place the stuffed peppers in a baking dish. Add a splash of water to the dish to help keep them moist during baking.

  • 8

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes until the peppers are tender.

  • 9

    Remove the foil and bake for an additional 5 minutes if you prefer a slightly roasted top. Serve warm.