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 medley of flavors with this satisfied dish featuring a fire-roasted red bell pepper packed with a hearty filling of fluffy quinoa, robust black beans, and tender grilled chicken, all enhanced with zesty spices and a burst of lime. Every bite is a balance of textures and flavors that’s as nourishing as it is delicious.

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NUTRITION

486kcal
Protein
34.8g
Fat
9.9g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

1/2 cup Cooked Quinoa (93g)

3/4 cup Black Beans (195g)

2 oz Grilled Chicken Breast (56g)

1/4 cup Fire-Roasted Diced Tomatoes (63g)

1/4 cup Diced Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, diced grilled chicken, fire-roasted tomatoes, diced onion, and minced garlic.

  • 4

    Drizzle in the olive oil along with lime juice, then add ground cumin, chili powder, salt, and pepper to taste. Mix well.

  • 5

    Fill the hollowed bell pepper with the quinoa and bean mixture, pressing gently to pack all the flavors inside.

  • 6

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

  • 7

    Bake for 25-30 minutes until the bell pepper is tender and the flavors meld.

  • 8

    Remove from the oven 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

Enjoy a vibrant medley of flavors with this satisfied dish featuring a fire-roasted red bell pepper packed with a hearty filling of fluffy quinoa, robust black beans, and tender grilled chicken, all enhanced with zesty spices and a burst of lime. Every bite is a balance of textures and flavors that’s as nourishing as it is delicious.

NUTRITION

486kcal
Protein
34.8g
Fat
9.9g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

1/2 cup Cooked Quinoa (93g)

3/4 cup Black Beans (195g)

2 oz Grilled Chicken Breast (56g)

1/4 cup Fire-Roasted Diced Tomatoes (63g)

1/4 cup Diced Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, diced grilled chicken, fire-roasted tomatoes, diced onion, and minced garlic.

  • 4

    Drizzle in the olive oil along with lime juice, then add ground cumin, chili powder, salt, and pepper to taste. Mix well.

  • 5

    Fill the hollowed bell pepper with the quinoa and bean mixture, pressing gently to pack all the flavors inside.

  • 6

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

  • 7

    Bake for 25-30 minutes until the bell pepper is tender and the flavors meld.

  • 8

    Remove from the oven and serve warm.