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

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty mix of fluffy quinoa, protein-rich black beans, sweet corn, and zesty diced tomatoes. Enhanced with a touch of egg white for an extra protein punch and sprinkled with reduced fat cheese, this dish is a satisfying blend of textures and tastes perfect for a nourishing and balanced meal.

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NUTRITION

882kcal
Protein
50.3g
Fat
21.6g
Carbs
123.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1/2 cup Uncooked Quinoa

1.5 cups Cooked Black Beans

1/2 cup Frozen Corn

1/2 cup Diced Tomatoes

1 small Onion

2 large Egg Whites

1 tsp Olive Oil

1.5 cups Reduced Fat Shredded Cheese

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds. Reserve the tops for later if desired for garnish.

  • 3

    In a medium saucepan, rinse the quinoa under cold water and then cook it according to package instructions.

  • 4

    While the quinoa cooks, heat the olive oil in a skillet over medium heat. Sauté the diced onion until translucent.

  • 5

    Stir in the diced tomatoes, frozen corn, and black beans. Add the ground cumin, smoked paprika, salt, and pepper. Mix well and allow to heat through.

  • 6

    Once the quinoa is cooked, stir it into the vegetable and bean mixture along with the egg whites. Cook for an additional 2-3 minutes, stirring occasionally, so the egg whites begin to set.

  • 7

    Spoon the filling evenly into the hollowed bell peppers and top each with a generous layer of reduced fat shredded cheese.

  • 8

    Place the stuffed peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and lightly browned.

  • 9

    Serve warm, garnished with the reserved bell pepper tops if desired.

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

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty mix of fluffy quinoa, protein-rich black beans, sweet corn, and zesty diced tomatoes. Enhanced with a touch of egg white for an extra protein punch and sprinkled with reduced fat cheese, this dish is a satisfying blend of textures and tastes perfect for a nourishing and balanced meal.

NUTRITION

882kcal
Protein
50.3g
Fat
21.6g
Carbs
123.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1/2 cup Uncooked Quinoa

1.5 cups Cooked Black Beans

1/2 cup Frozen Corn

1/2 cup Diced Tomatoes

1 small Onion

2 large Egg Whites

1 tsp Olive Oil

1.5 cups Reduced Fat Shredded Cheese

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds. Reserve the tops for later if desired for garnish.

  • 3

    In a medium saucepan, rinse the quinoa under cold water and then cook it according to package instructions.

  • 4

    While the quinoa cooks, heat the olive oil in a skillet over medium heat. Sauté the diced onion until translucent.

  • 5

    Stir in the diced tomatoes, frozen corn, and black beans. Add the ground cumin, smoked paprika, salt, and pepper. Mix well and allow to heat through.

  • 6

    Once the quinoa is cooked, stir it into the vegetable and bean mixture along with the egg whites. Cook for an additional 2-3 minutes, stirring occasionally, so the egg whites begin to set.

  • 7

    Spoon the filling evenly into the hollowed bell peppers and top each with a generous layer of reduced fat shredded cheese.

  • 8

    Place the stuffed peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and lightly browned.

  • 9

    Serve warm, garnished with the reserved bell pepper tops if desired.