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

Enjoy a vibrant, nutritious meal featuring a fire-roasted red bell pepper filled with a hearty blend of quinoa, black beans, lean ground turkey, fire-roasted tomatoes, and sweet corn. Infused with cumin and chili powder, this dish delivers a satisfying mix of textures and flavors while staying within your targeted protein and calorie goals.

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NUTRITION

510kcal
Protein
38.7g
Fat
9.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

3/4 cup Cooked Quinoa (approx. 130g)

1/2 cup Black Beans (130g)

3 ounces Lean Ground Turkey

1/2 cup Fire-Roasted Diced Tomatoes (120g)

1/4 cup Corn (40g)

1/2 teaspoon Cumin

1/2 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 bell pepper and remove seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until it begins to brown; break it up into small pieces.

  • 4

    Add the cumin, chili powder, salt, and pepper to the turkey, stirring to combine.

  • 5

    Stir in the cooked quinoa, black beans, fire-roasted diced tomatoes, and corn. Simmer for 3-4 minutes to meld the flavors.

  • 6

    Stuff the bell pepper with the quinoa mixture, pressing lightly to fill completely.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil.

  • 8

    Bake for 25-30 minutes until the pepper is tender.

  • 9

    Remove from oven and let it cool slightly 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

Enjoy a vibrant, nutritious meal featuring a fire-roasted red bell pepper filled with a hearty blend of quinoa, black beans, lean ground turkey, fire-roasted tomatoes, and sweet corn. Infused with cumin and chili powder, this dish delivers a satisfying mix of textures and flavors while staying within your targeted protein and calorie goals.

NUTRITION

510kcal
Protein
38.7g
Fat
9.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

3/4 cup Cooked Quinoa (approx. 130g)

1/2 cup Black Beans (130g)

3 ounces Lean Ground Turkey

1/2 cup Fire-Roasted Diced Tomatoes (120g)

1/4 cup Corn (40g)

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until it begins to brown; break it up into small pieces.

  • 4

    Add the cumin, chili powder, salt, and pepper to the turkey, stirring to combine.

  • 5

    Stir in the cooked quinoa, black beans, fire-roasted diced tomatoes, and corn. Simmer for 3-4 minutes to meld the flavors.

  • 6

    Stuff the bell pepper with the quinoa mixture, pressing lightly to fill completely.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil.

  • 8

    Bake for 25-30 minutes until the pepper is tender.

  • 9

    Remove from oven and let it cool slightly before serving.