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 this delicious stuffed bell pepper filled with fire-roasted diced tomatoes, fluffy quinoa, hearty black beans, and lean grilled chicken, all accented with a hint of cumin and a sprinkle of melting low-fat cheddar. This balanced dish offers a exciting blend of textures and tastes, perfect for a wholesome dinner that delights both the eyes and the palate.

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NUTRITION

586kcal
Protein
51.1g
Fat
10.1g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper

3/4 cup Cooked Quinoa

3/4 cup Black Beans

3 oz Grilled Chicken Breast

2 tbsp Low-Fat Cheddar Cheese (shredded)

1/4 cup Diced Onion

1/4 cup Fire-Roasted Diced Tomatoes

1/2 tsp Olive Oil

1 tsp Ground Cumin

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the large bell pepper and remove seeds, reserving the top for later use if desired.

  • 3

    In a skillet, heat 1/2 teaspoon olive oil over medium heat and sauté the diced onion until translucent.

  • 4

    Add the fire-roasted diced tomatoes and ground cumin; season with a pinch of salt and pepper. Stir for about 2 minutes.

  • 5

    In a bowl, combine the sautéed onion mixture with cooked quinoa, black beans, and diced grilled chicken breast.

  • 6

    Gently spoon the mixture into the hollowed bell pepper, pressing it down slightly.

  • 7

    Sprinkle the shredded low-fat cheddar cheese evenly on top of the filling.

  • 8

    Place the stuffed pepper in a baking dish and cover loosely with foil. Bake for 15 minutes, then remove foil and bake for an additional 5 minutes until the cheese is melted and the pepper is tender.

  • 9

    Remove from 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 the vibrant flavors of this delicious stuffed bell pepper filled with fire-roasted diced tomatoes, fluffy quinoa, hearty black beans, and lean grilled chicken, all accented with a hint of cumin and a sprinkle of melting low-fat cheddar. This balanced dish offers a exciting blend of textures and tastes, perfect for a wholesome dinner that delights both the eyes and the palate.

NUTRITION

586kcal
Protein
51.1g
Fat
10.1g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper

3/4 cup Cooked Quinoa

3/4 cup Black Beans

3 oz Grilled Chicken Breast

2 tbsp Low-Fat Cheddar Cheese (shredded)

1/4 cup Diced Onion

1/4 cup Fire-Roasted Diced Tomatoes

1/2 tsp Olive Oil

1 tsp Ground Cumin

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the large bell pepper and remove seeds, reserving the top for later use if desired.

  • 3

    In a skillet, heat 1/2 teaspoon olive oil over medium heat and sauté the diced onion until translucent.

  • 4

    Add the fire-roasted diced tomatoes and ground cumin; season with a pinch of salt and pepper. Stir for about 2 minutes.

  • 5

    In a bowl, combine the sautéed onion mixture with cooked quinoa, black beans, and diced grilled chicken breast.

  • 6

    Gently spoon the mixture into the hollowed bell pepper, pressing it down slightly.

  • 7

    Sprinkle the shredded low-fat cheddar cheese evenly on top of the filling.

  • 8

    Place the stuffed pepper in a baking dish and cover loosely with foil. Bake for 15 minutes, then remove foil and bake for an additional 5 minutes until the cheese is melted and the pepper is tender.

  • 9

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