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

Brightly colored bell peppers are filled with a hearty mix of fire-roasted tomatoes, protein-rich lean turkey, quinoa, black beans, and a hint of sweet corn. This dish offers a cheerful balance of textures and flavors with a subtle smoky heat and satisfying savory depth, perfect for a balanced meal at any time of day.

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NUTRITION

486kcal
Protein
36.4g
Fat
12.5g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Sweet Corn

3 oz Lean Ground Turkey

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a pan over medium heat, add the olive oil and sauté the lean ground turkey until it begins to brown. Add smoked paprika and season with salt and pepper. Cook until the turkey is fully browned.

  • 4

    In a mixing bowl, combine the cooked quinoa, black beans, fire-roasted diced tomatoes, and sweet corn. Stir in the cooked turkey and adjust seasoning as needed.

  • 5

    Stuff the bell pepper with the quinoa mixture and place it in a baking dish. If desired, cover the dish with foil to keep moisture in.

  • 6

    Bake for 25-30 minutes until the bell pepper is tender and the filling is heated through.

  • 7

    Remove from the oven 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

Brightly colored bell peppers are filled with a hearty mix of fire-roasted tomatoes, protein-rich lean turkey, quinoa, black beans, and a hint of sweet corn. This dish offers a cheerful balance of textures and flavors with a subtle smoky heat and satisfying savory depth, perfect for a balanced meal at any time of day.

NUTRITION

486kcal
Protein
36.4g
Fat
12.5g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Sweet Corn

3 oz Lean Ground Turkey

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a pan over medium heat, add the olive oil and sauté the lean ground turkey until it begins to brown. Add smoked paprika and season with salt and pepper. Cook until the turkey is fully browned.

  • 4

    In a mixing bowl, combine the cooked quinoa, black beans, fire-roasted diced tomatoes, and sweet corn. Stir in the cooked turkey and adjust seasoning as needed.

  • 5

    Stuff the bell pepper with the quinoa mixture and place it in a baking dish. If desired, cover the dish with foil to keep moisture in.

  • 6

    Bake for 25-30 minutes until the bell pepper is tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm.