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 vibrant flavors of fire-roasted bell peppers filled with a hearty blend of quinoa, lean ground turkey, black beans, sweet corn, and fire-roasted tomatoes, accented with aromatic spices and fresh cilantro. This dish combines colorful presentation with balanced macros to fit your dinner goals.

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NUTRITION

488kcal
Protein
36.7g
Fat
11.1g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

3 oz Lean Ground Turkey

1/2 cup Black Beans

1/4 cup Corn

1/4 cup Fire-Roasted Diced Tomatoes

1 tsp Olive Oil

2 tbsp Chopped Onion

1 Garlic Clove

1 tsp Cumin

2 tbsp Chopped Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F. Slice the top off the bell pepper and remove seeds and membranes.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant.

  • 3

    Add the ground turkey to the skillet and cook until browned. Season with cumin and a pinch of salt and pepper.

  • 4

    Stir in the fire-roasted tomatoes, black beans, corn, and leftover juice from the tomatoes. Let simmer for a few minutes.

  • 5

    Fold in the cooked quinoa and chopped cilantro, stirring to combine evenly.

  • 6

    Stuff the bell pepper with the quinoa-turkey 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 and flavors meld together.

  • 8

    Remove from oven, garnish with extra cilantro if desired, and 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 vibrant flavors of fire-roasted bell peppers filled with a hearty blend of quinoa, lean ground turkey, black beans, sweet corn, and fire-roasted tomatoes, accented with aromatic spices and fresh cilantro. This dish combines colorful presentation with balanced macros to fit your dinner goals.

NUTRITION

488kcal
Protein
36.7g
Fat
11.1g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

3 oz Lean Ground Turkey

1/2 cup Black Beans

1/4 cup Corn

1/4 cup Fire-Roasted Diced Tomatoes

1 tsp Olive Oil

2 tbsp Chopped Onion

1 Garlic Clove

1 tsp Cumin

2 tbsp Chopped Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F. Slice the top off the bell pepper and remove seeds and membranes.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant.

  • 3

    Add the ground turkey to the skillet and cook until browned. Season with cumin and a pinch of salt and pepper.

  • 4

    Stir in the fire-roasted tomatoes, black beans, corn, and leftover juice from the tomatoes. Let simmer for a few minutes.

  • 5

    Fold in the cooked quinoa and chopped cilantro, stirring to combine evenly.

  • 6

    Stuff the bell pepper with the quinoa-turkey 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 and flavors meld together.

  • 8

    Remove from oven, garnish with extra cilantro if desired, and serve warm.