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 the vibrant flavors of fire-roasted veggies and lean turkey combined with protein-rich quinoa and black beans nestled inside a sweet, roasted bell pepper. This dish brings a colorful twist to your plate with a hint of smoky spice, making it as visually appealing as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
37.8g
Fat
9.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1 medium Red Bell Pepper

1/4 cup Fire-Roasted Diced Tomatoes

1/4 medium Yellow Onion

1 Garlic Clove

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper, remove seeds and membranes to create a cavity for stuffing.

  • 3

    In a skillet over medium heat, add the lean ground turkey. Cook until browned and cooked through, about 5-7 minutes, breaking it apart as it cooks.

  • 4

    Add the diced onion and minced garlic to the skillet and sauté until softened, approximately 2-3 minutes.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Mix thoroughly and let the mixture heat for another 2 minutes. Season with salt, pepper, and your favorite spices as desired.

  • 6

    Spoon the quinoa-turkey mixture into the hollowed bell pepper, packing it firmly.

  • 7

    Place the stuffed bell pepper on a baking dish and cover loosely with aluminum foil. Bake in the oven for 20-25 minutes until the pepper is tender.

  • 8

    Remove the foil, garnish with a sprinkle of fresh herbs 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

Savor the vibrant flavors of fire-roasted veggies and lean turkey combined with protein-rich quinoa and black beans nestled inside a sweet, roasted bell pepper. This dish brings a colorful twist to your plate with a hint of smoky spice, making it as visually appealing as it is nutritious.

NUTRITION

392kcal
Protein
37.8g
Fat
9.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1 medium Red Bell Pepper

1/4 cup Fire-Roasted Diced Tomatoes

1/4 medium Yellow Onion

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper, remove seeds and membranes to create a cavity for stuffing.

  • 3

    In a skillet over medium heat, add the lean ground turkey. Cook until browned and cooked through, about 5-7 minutes, breaking it apart as it cooks.

  • 4

    Add the diced onion and minced garlic to the skillet and sauté until softened, approximately 2-3 minutes.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Mix thoroughly and let the mixture heat for another 2 minutes. Season with salt, pepper, and your favorite spices as desired.

  • 6

    Spoon the quinoa-turkey mixture into the hollowed bell pepper, packing it firmly.

  • 7

    Place the stuffed bell pepper on a baking dish and cover loosely with aluminum foil. Bake in the oven for 20-25 minutes until the pepper is tender.

  • 8

    Remove the foil, garnish with a sprinkle of fresh herbs if desired, and serve warm.