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

Enjoy the vibrant flavors of fire-roasted quinoa and black beans, elevated with lean ground turkey and a blend of aromatic spices, all tucked inside sweet, roasted bell peppers. This dish is a colorful, wholesome meal that's as visually inviting as it is nutritionally balanced.

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NUTRITION

439kcal
Protein
36g
Fat
8.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1/2 cup Black Beans

2 medium Red Bell Peppers

1/2 cup Fire-Roasted Tomatoes

1/4 cup diced Onion

1 clove minced Garlic

1/4 tsp Dried Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, cook the lean ground turkey until no longer pink, breaking it apart as it cooks.

  • 4

    Add the diced onion and minced garlic to the skillet with the turkey. Sauté until the onion becomes translucent.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted tomatoes. Season the mixture with dried cumin, salt, and pepper. Let it simmer for a few minutes to meld the flavors.

  • 6

    Fill each bell pepper with the turkey-quinoa mixture, pressing lightly to pack the filling.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

  • 8

    Remove the foil and, if desired, bake for an additional 5 minutes for a lightly roasted top.

  • 9

    Serve hot and enjoy your nutritious, flavorful meal.

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

Enjoy the vibrant flavors of fire-roasted quinoa and black beans, elevated with lean ground turkey and a blend of aromatic spices, all tucked inside sweet, roasted bell peppers. This dish is a colorful, wholesome meal that's as visually inviting as it is nutritionally balanced.

NUTRITION

439kcal
Protein
36g
Fat
8.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1/2 cup Black Beans

2 medium Red Bell Peppers

1/2 cup Fire-Roasted Tomatoes

1/4 cup diced Onion

1 clove minced Garlic

1/4 tsp Dried Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, cook the lean ground turkey until no longer pink, breaking it apart as it cooks.

  • 4

    Add the diced onion and minced garlic to the skillet with the turkey. Sauté until the onion becomes translucent.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted tomatoes. Season the mixture with dried cumin, salt, and pepper. Let it simmer for a few minutes to meld the flavors.

  • 6

    Fill each bell pepper with the turkey-quinoa mixture, pressing lightly to pack the filling.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

  • 8

    Remove the foil and, if desired, bake for an additional 5 minutes for a lightly roasted top.

  • 9

    Serve hot and enjoy your nutritious, flavorful meal.