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 a bright medley of fire-roasted flavors in these vibrant stuffed bell peppers, brimming with protein-rich lean turkey, hearty quinoa, and zesty black beans. Each bite delivers a delightful mix of warmth and spice, perfect for a satisfying dinner that’s as nourishing as it is delicious.

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NUTRITION

468kcal
Protein
33.4g
Fat
12.2g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (approx 150g)

0.75 cup Cooked Quinoa (approx 120g)

3 ounces Lean Ground Turkey (approx 85g)

0.25 cup Black Beans (approx 43g)

0.25 cup Fire-Roasted Diced Tomatoes (approx 62g)

0.5 medium Yellow Onion (approx 55g)

1 clove Garlic

1 teaspoon Olive Oil

0.5 teaspoon Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and crumbly, about 5-6 minutes. Season with cumin, salt, and pepper.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Allow the mixture to heat through for 2 minutes, then remove from heat.

  • 6

    Stuff the prepared bell pepper with the quinoa and turkey mixture, pressing down gently to fill the space.

  • 7

    Place the stuffed pepper in the baking dish and cover with foil. Bake for 25-30 minutes until the pepper is tender.

  • 8

    Uncover and bake for an additional 5 minutes if you prefer a slightly roasted top.

  • 9

    Serve warm and enjoy your nutritious, fire-roasted creation.

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 a bright medley of fire-roasted flavors in these vibrant stuffed bell peppers, brimming with protein-rich lean turkey, hearty quinoa, and zesty black beans. Each bite delivers a delightful mix of warmth and spice, perfect for a satisfying dinner that’s as nourishing as it is delicious.

NUTRITION

468kcal
Protein
33.4g
Fat
12.2g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (approx 150g)

0.75 cup Cooked Quinoa (approx 120g)

3 ounces Lean Ground Turkey (approx 85g)

0.25 cup Black Beans (approx 43g)

0.25 cup Fire-Roasted Diced Tomatoes (approx 62g)

0.5 medium Yellow Onion (approx 55g)

1 clove Garlic

1 teaspoon Olive Oil

0.5 teaspoon Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and crumbly, about 5-6 minutes. Season with cumin, salt, and pepper.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Allow the mixture to heat through for 2 minutes, then remove from heat.

  • 6

    Stuff the prepared bell pepper with the quinoa and turkey mixture, pressing down gently to fill the space.

  • 7

    Place the stuffed pepper in the baking dish and cover with foil. Bake for 25-30 minutes until the pepper is tender.

  • 8

    Uncover and bake for an additional 5 minutes if you prefer a slightly roasted top.

  • 9

    Serve warm and enjoy your nutritious, fire-roasted creation.