Spicy Chorizo Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Chorizo Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Chorizo Quinoa Stuffed Bell Peppers

Experience a vibrant fusion of smoky chorizo, nutty quinoa, and hearty black beans nestled inside a tender, sweet bell pepper. This dish bursts with layers of flavor from diced tomatoes, onions, and garlic, spiced with a medley of cumin and paprika for a subtle kick. Perfectly balanced with protein and wholesome carbs, it's a satisfying meal that delights both the palate and your health goals.

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NUTRITION

504kcal
Protein
33.2g
Fat
23g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (186g)

3 ounces chorizo sausage (85g)

1/3 cup cooked quinoa (60g)

1/2 cup cooked black beans (130g)

1/4 cup diced onion (40g)

1/4 cup diced tomatoes (40g)

1 garlic clove, minced

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper top if desired for presentation.

  • 3

    In a skillet over medium heat, cook the chorizo sausage, breaking it up into small pieces until it begins to crisp and release oil.

  • 4

    Add the diced onion and minced garlic to the skillet, and sauté until the onion becomes translucent.

  • 5

    Stir in the cooked quinoa, black beans, and diced tomatoes along with the cumin, smoked paprika, salt, and pepper. Allow the flavors to meld for 3-4 minutes.

  • 6

    Fill the hollowed bell pepper with the chorizo-quinoa mixture, pressing lightly to pack the filling.

  • 7

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

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top. Serve warm.

Spicy Chorizo Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Chorizo Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Chorizo Quinoa Stuffed Bell Peppers

Experience a vibrant fusion of smoky chorizo, nutty quinoa, and hearty black beans nestled inside a tender, sweet bell pepper. This dish bursts with layers of flavor from diced tomatoes, onions, and garlic, spiced with a medley of cumin and paprika for a subtle kick. Perfectly balanced with protein and wholesome carbs, it's a satisfying meal that delights both the palate and your health goals.

NUTRITION

504kcal
Protein
33.2g
Fat
23g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (186g)

3 ounces chorizo sausage (85g)

1/3 cup cooked quinoa (60g)

1/2 cup cooked black beans (130g)

1/4 cup diced onion (40g)

1/4 cup diced tomatoes (40g)

1 garlic clove, minced

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper top if desired for presentation.

  • 3

    In a skillet over medium heat, cook the chorizo sausage, breaking it up into small pieces until it begins to crisp and release oil.

  • 4

    Add the diced onion and minced garlic to the skillet, and sauté until the onion becomes translucent.

  • 5

    Stir in the cooked quinoa, black beans, and diced tomatoes along with the cumin, smoked paprika, salt, and pepper. Allow the flavors to meld for 3-4 minutes.

  • 6

    Fill the hollowed bell pepper with the chorizo-quinoa mixture, pressing lightly to pack the filling.

  • 7

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

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top. Serve warm.