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

Experience the vibrant fusion of smoky fire-roasted flavors with hearty quinoa, black beans, and lean turkey, all nestled inside a tender, roasted bell pepper. This dish creates a delicious balance between fresh vegetables, warm spices, and a savory protein hit, resulting in a satisfying meal perfect for any time of the day.

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NUTRITION

466kcal
Protein
36.2g
Fat
11g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Rinsed Black Beans

3 ounces Lean Ground Turkey

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Sweet Corn

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes. Lightly brush the interior with olive oil and season with a pinch of salt and pepper.

  • 3

    In a skillet over medium heat, add the lean ground turkey and cook until it starts to brown, breaking it up into small pieces.

  • 4

    Stir in the cumin and chili powder, allowing the spices to bloom for about a minute.

  • 5

    Add the cooked quinoa, black beans, fire-roasted tomatoes, and sweet corn to the skillet. Mix thoroughly and let the flavors combine for an additional 2-3 minutes.

  • 6

    Spoon the mixture into the prepared bell pepper, packing it gently.

  • 7

    Place the stuffed pepper on a baking dish and bake in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven and serve warm, adjusting seasoning with extra salt and pepper if desired.

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

Experience the vibrant fusion of smoky fire-roasted flavors with hearty quinoa, black beans, and lean turkey, all nestled inside a tender, roasted bell pepper. This dish creates a delicious balance between fresh vegetables, warm spices, and a savory protein hit, resulting in a satisfying meal perfect for any time of the day.

NUTRITION

466kcal
Protein
36.2g
Fat
11g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Rinsed Black Beans

3 ounces Lean Ground Turkey

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Sweet Corn

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes. Lightly brush the interior with olive oil and season with a pinch of salt and pepper.

  • 3

    In a skillet over medium heat, add the lean ground turkey and cook until it starts to brown, breaking it up into small pieces.

  • 4

    Stir in the cumin and chili powder, allowing the spices to bloom for about a minute.

  • 5

    Add the cooked quinoa, black beans, fire-roasted tomatoes, and sweet corn to the skillet. Mix thoroughly and let the flavors combine for an additional 2-3 minutes.

  • 6

    Spoon the mixture into the prepared bell pepper, packing it gently.

  • 7

    Place the stuffed pepper on a baking dish and bake in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven and serve warm, adjusting seasoning with extra salt and pepper if desired.