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 a vibrant, nutrient-packed stuffed bell pepper infused with fire-roasted flavors, fluffy quinoa, hearty black beans, and a hint of melted cheese for a satisfying, wholesome meal.

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NUTRITION

487kcal
Protein
25g
Fat
8.7g
Carbs
81.4g

SERVINGS

1 serving

INGREDIENTS

1 Large Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

1.25 cups Black Beans (210g, drained)

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

1/4 cup Diced Red Onion (40g)

1/4 cup Corn Kernels (40g)

3 Tbsp Reduced Fat Cheddar Cheese (21g total)

0.75 tsp Olive Oil (3.4g)

1 tsp Ground 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 the seeds and membranes. Reserve the top for presentation if desired.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until softened, about 2-3 minutes.

  • 4

    Stir in the fire-roasted diced tomatoes, corn kernels, cumin, and chili powder. Allow the mixture to warm through for about 1 minute.

  • 5

    In a mixing bowl, combine the sautéed mixture with cooked quinoa and black beans. Season with salt and pepper, then fold in 2 tablespoons of the reduced fat cheddar cheese, reserving the remaining tablespoon for topping.

  • 6

    Fill the prepared bell pepper with the quinoa and black bean mixture.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.

  • 8

    After baking, remove the foil, sprinkle the remaining cheese on top, and return to the oven uncovered for an additional 5 minutes until the cheese is slightly melted and bubbly.

  • 9

    Remove from the oven and serve warm, optionally garnished with the reserved pepper top.

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 a vibrant, nutrient-packed stuffed bell pepper infused with fire-roasted flavors, fluffy quinoa, hearty black beans, and a hint of melted cheese for a satisfying, wholesome meal.

NUTRITION

487kcal
Protein
25g
Fat
8.7g
Carbs
81.4g

SERVINGS

1 serving

INGREDIENTS

1 Large Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

1.25 cups Black Beans (210g, drained)

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

1/4 cup Diced Red Onion (40g)

1/4 cup Corn Kernels (40g)

3 Tbsp Reduced Fat Cheddar Cheese (21g total)

0.75 tsp Olive Oil (3.4g)

1 tsp Ground 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 the seeds and membranes. Reserve the top for presentation if desired.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until softened, about 2-3 minutes.

  • 4

    Stir in the fire-roasted diced tomatoes, corn kernels, cumin, and chili powder. Allow the mixture to warm through for about 1 minute.

  • 5

    In a mixing bowl, combine the sautéed mixture with cooked quinoa and black beans. Season with salt and pepper, then fold in 2 tablespoons of the reduced fat cheddar cheese, reserving the remaining tablespoon for topping.

  • 6

    Fill the prepared bell pepper with the quinoa and black bean mixture.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.

  • 8

    After baking, remove the foil, sprinkle the remaining cheese on top, and return to the oven uncovered for an additional 5 minutes until the cheese is slightly melted and bubbly.

  • 9

    Remove from the oven and serve warm, optionally garnished with the reserved pepper top.