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

Savor the vibrant flavors of fire-roasted tomatoes and tender bell peppers filled with a hearty mix of lean ground turkey, quinoa, and black beans. Each bite offers a delightful blend of smoky, spicy, and savory elements, making this dish both nourishing and delicious.

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NUTRITION

435kcal
Protein
36.8g
Fat
7.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (150g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1/4 cup Red Onion (40g)

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the bell pepper in half lengthwise and remove seeds and membranes.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, breaking it apart as it cooks.

  • 4

    Stir in the red onion and cook until softened, about 2-3 minutes.

  • 5

    Mix in the cooked quinoa, black beans, fire-roasted tomatoes, cumin, and chili powder. Season with salt and pepper.

  • 6

    Spoon the mixture into the bell pepper halves, pressing slightly to fill evenly.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake for 20-25 minutes until the peppers are tender.

  • 8

    Remove the foil and, if desired, broil for 2-3 minutes to get a slightly charred top. Serve warm.

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

Savor the vibrant flavors of fire-roasted tomatoes and tender bell peppers filled with a hearty mix of lean ground turkey, quinoa, and black beans. Each bite offers a delightful blend of smoky, spicy, and savory elements, making this dish both nourishing and delicious.

NUTRITION

435kcal
Protein
36.8g
Fat
7.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (150g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1/4 cup Red Onion (40g)

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the bell pepper in half lengthwise and remove seeds and membranes.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, breaking it apart as it cooks.

  • 4

    Stir in the red onion and cook until softened, about 2-3 minutes.

  • 5

    Mix in the cooked quinoa, black beans, fire-roasted tomatoes, cumin, and chili powder. Season with salt and pepper.

  • 6

    Spoon the mixture into the bell pepper halves, pressing slightly to fill evenly.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake for 20-25 minutes until the peppers are tender.

  • 8

    Remove the foil and, if desired, broil for 2-3 minutes to get a slightly charred top. Serve warm.