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 a vibrant medley of fire-roasted vegetables and lean protein packed in a sweet bell pepper. This dish layers fluffy quinoa, hearty black beans, juicy fire-roasted tomatoes, tender corn, and a zesty grilled chicken breast, all topped with a sprinkle of tangy low-fat feta and a drizzle of olive oil. The aroma of cumin and chili powder enhances every bite, creating a nourishing, satisfying meal perfect for any time of day.

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NUTRITION

586kcal
Protein
45.3g
Fat
17.9g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Roasted Corn

3 ounces Grilled Chicken Breast

1 ounce Low-Fat Feta Cheese

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Cumin

1 teaspoon 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 red bell pepper and remove seeds and membranes to create a hollow cavity.

  • 3

    In a bowl, combine cooked quinoa, black beans, fire-roasted diced tomatoes, roasted corn, cumin, chili powder, salt, and pepper.

  • 4

    Chop the grilled chicken breast into small pieces and stir into the quinoa mixture.

  • 5

    Drizzle the olive oil over the filling and gently mix to combine all the flavors.

  • 6

    Spoon the mixture into the hollowed bell pepper, then top with crumbled low-fat feta cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

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 a vibrant medley of fire-roasted vegetables and lean protein packed in a sweet bell pepper. This dish layers fluffy quinoa, hearty black beans, juicy fire-roasted tomatoes, tender corn, and a zesty grilled chicken breast, all topped with a sprinkle of tangy low-fat feta and a drizzle of olive oil. The aroma of cumin and chili powder enhances every bite, creating a nourishing, satisfying meal perfect for any time of day.

NUTRITION

586kcal
Protein
45.3g
Fat
17.9g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Roasted Corn

3 ounces Grilled Chicken Breast

1 ounce Low-Fat Feta Cheese

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine cooked quinoa, black beans, fire-roasted diced tomatoes, roasted corn, cumin, chili powder, salt, and pepper.

  • 4

    Chop the grilled chicken breast into small pieces and stir into the quinoa mixture.

  • 5

    Drizzle the olive oil over the filling and gently mix to combine all the flavors.

  • 6

    Spoon the mixture into the hollowed bell pepper, then top with crumbled low-fat feta cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven, let cool slightly, and serve warm.