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

Enjoy a vibrant twist on classic stuffed peppers with fire-roasted tomatoes, fluffy quinoa, hearty black beans, and lean ground turkey. This dish is brimming with textures and flavors, featuring sweet roasted bell peppers enveloping a savory filling accented with aromatic spices.

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NUTRITION

448kcal
Protein
36g
Fat
6.1g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Bell Pepper (120g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

1/2 cup Fire-Roasted Diced Tomatoes (125g)

3 ounces Lean Ground Turkey (85g each ounce multiplied by 3)

1/4 cup Diced Yellow Onion (40g)

1 clove Garlic

1 teaspoon Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes. Reserve the top for presentation if desired.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and cooked through, breaking it apart with a spatula.

  • 5

    Stir in the fire-roasted tomatoes, cooked quinoa, black beans, and ground cumin. Season with salt and pepper. Let the mixture simmer for 3-4 minutes to blend flavors.

  • 6

    Stuff the bell pepper with the filling mixture, pressing gently to fill completely.

  • 7

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

  • 8

    Remove from the oven, garnish with the reserved pepper top 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

Enjoy a vibrant twist on classic stuffed peppers with fire-roasted tomatoes, fluffy quinoa, hearty black beans, and lean ground turkey. This dish is brimming with textures and flavors, featuring sweet roasted bell peppers enveloping a savory filling accented with aromatic spices.

NUTRITION

448kcal
Protein
36g
Fat
6.1g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Bell Pepper (120g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

1/2 cup Fire-Roasted Diced Tomatoes (125g)

3 ounces Lean Ground Turkey (85g each ounce multiplied by 3)

1/4 cup Diced Yellow Onion (40g)

1 clove Garlic

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes. Reserve the top for presentation if desired.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and cooked through, breaking it apart with a spatula.

  • 5

    Stir in the fire-roasted tomatoes, cooked quinoa, black beans, and ground cumin. Season with salt and pepper. Let the mixture simmer for 3-4 minutes to blend flavors.

  • 6

    Stuff the bell pepper with the filling mixture, pressing gently to fill completely.

  • 7

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

  • 8

    Remove from the oven, garnish with the reserved pepper top if desired, and serve warm.