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 tomatoes and peppery bell peppers stuffed with a hearty blend of quinoa, black beans, a touch of sweetness from corn, and lean diced chicken. This dish offers a delightful balance of textures and a satisfying burst of savory spices for a nourishing and delicious meal.

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NUTRITION

540kcal
Protein
37.6g
Fat
9.8g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1/3 cup Cooked Quinoa

1 cup Black Beans

1/4 cup Corn

1/4 cup Fire-Roasted Tomatoes

1/4 cup Diced Onion

1 tsp Olive Oil

2 oz Diced Chicken Breast

1 clove Garlic, minced

1 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds. Set the peppers aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until lightly browned.

  • 4

    Stir in the minced garlic and diced onion; sauté until the onion softens.

  • 5

    Add the fire-roasted tomatoes, black beans, corn, and cooked quinoa to the skillet. Sprinkle in the cumin and mix thoroughly. Let the mixture heat through for 3-4 minutes, allowing the flavors to meld.

  • 6

    Spoon the filling generously into the hollowed bell peppers.

  • 7

    Place the stuffed peppers into a baking dish, cover loosely with foil, and bake for 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil, and if desired, broil for an additional 2-3 minutes for a lightly charred top.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed meal.

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 tomatoes and peppery bell peppers stuffed with a hearty blend of quinoa, black beans, a touch of sweetness from corn, and lean diced chicken. This dish offers a delightful balance of textures and a satisfying burst of savory spices for a nourishing and delicious meal.

NUTRITION

540kcal
Protein
37.6g
Fat
9.8g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1/3 cup Cooked Quinoa

1 cup Black Beans

1/4 cup Corn

1/4 cup Fire-Roasted Tomatoes

1/4 cup Diced Onion

1 tsp Olive Oil

2 oz Diced Chicken Breast

1 clove Garlic, minced

1 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds. Set the peppers aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until lightly browned.

  • 4

    Stir in the minced garlic and diced onion; sauté until the onion softens.

  • 5

    Add the fire-roasted tomatoes, black beans, corn, and cooked quinoa to the skillet. Sprinkle in the cumin and mix thoroughly. Let the mixture heat through for 3-4 minutes, allowing the flavors to meld.

  • 6

    Spoon the filling generously into the hollowed bell peppers.

  • 7

    Place the stuffed peppers into a baking dish, cover loosely with foil, and bake for 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil, and if desired, broil for an additional 2-3 minutes for a lightly charred top.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed meal.