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 a hearty burst of flavor with these fire-roasted quinoa and black bean stuffed bell peppers, complemented by lean ground turkey for an extra protein punch. The vibrant mix of tender bell peppers, smoky tomatoes, and warm spices makes every bite a delightful balance of textures and tastes.

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NUTRITION

454kcal
Protein
35.8g
Fat
14.8g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/2 cup low sodium Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

2 tbsp chopped Red Onion

1 clove Garlic, minced

1 tsp Olive Oil

3 oz Lean Ground Turkey

1 tsp Cumin

Salt and Pepper to taste

A sprig of Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, keeping the pepper intact.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until softened.

  • 4

    Add the lean ground turkey to the pan and cook until browned, breaking it up into small pieces. Stir in the cumin, salt, and pepper.

  • 5

    Mix in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Let the mixture heat through and meld together for about 3-4 minutes.

  • 6

    Stuff the red bell pepper with the turkey and quinoa mixture, pressing lightly to pack the filling.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.

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 a hearty burst of flavor with these fire-roasted quinoa and black bean stuffed bell peppers, complemented by lean ground turkey for an extra protein punch. The vibrant mix of tender bell peppers, smoky tomatoes, and warm spices makes every bite a delightful balance of textures and tastes.

NUTRITION

454kcal
Protein
35.8g
Fat
14.8g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/2 cup low sodium Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

2 tbsp chopped Red Onion

1 clove Garlic, minced

1 tsp Olive Oil

3 oz Lean Ground Turkey

1 tsp Cumin

Salt and Pepper to taste

A sprig of Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, keeping the pepper intact.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until softened.

  • 4

    Add the lean ground turkey to the pan and cook until browned, breaking it up into small pieces. Stir in the cumin, salt, and pepper.

  • 5

    Mix in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Let the mixture heat through and meld together for about 3-4 minutes.

  • 6

    Stuff the red bell pepper with the turkey and quinoa mixture, pressing lightly to pack the filling.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.