Fire-Roasted Quinoa Stuffed Bell Peppers

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

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Savor a vibrant, nutrient-packed dish featuring a fire-roasted bell pepper filled with a hearty blend of quinoa, lean ground turkey, black beans, corn, and diced fire-roasted tomatoes. This colorful plate offers a balance of textures and a kick of spice, delivering a satisfying and wholesome meal ideal for any time of day.

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NUTRITION

525kcal
Protein
41.2g
Fat
12.8g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper (150g)

1/2 cup cooked quinoa (92g)

3 oz lean ground turkey (85g)

1/2 cup black beans (130g)

1/4 cup corn (40g)

1/4 cup fire-roasted diced tomatoes (60g)

1 oz pepper jack cheese (28g)

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, breaking it up into small pieces.

  • 4

    Stir in the cumin, smoked paprika, and a pinch of salt and pepper. Add the fire-roasted tomatoes and let it simmer for 2 minutes.

  • 5

    In a large bowl, combine the cooked quinoa, black beans, corn, and the turkey mixture. Mix until well incorporated.

  • 6

    Stuff the bell pepper with the quinoa-turkey mixture and top with a sprinkle of pepper jack cheese.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 25 minutes.

  • 8

    Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.

  • 9

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

Fire-Roasted Quinoa Stuffed Bell Peppers

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

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Savor a vibrant, nutrient-packed dish featuring a fire-roasted bell pepper filled with a hearty blend of quinoa, lean ground turkey, black beans, corn, and diced fire-roasted tomatoes. This colorful plate offers a balance of textures and a kick of spice, delivering a satisfying and wholesome meal ideal for any time of day.

NUTRITION

525kcal
Protein
41.2g
Fat
12.8g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper (150g)

1/2 cup cooked quinoa (92g)

3 oz lean ground turkey (85g)

1/2 cup black beans (130g)

1/4 cup corn (40g)

1/4 cup fire-roasted diced tomatoes (60g)

1 oz pepper jack cheese (28g)

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, breaking it up into small pieces.

  • 4

    Stir in the cumin, smoked paprika, and a pinch of salt and pepper. Add the fire-roasted tomatoes and let it simmer for 2 minutes.

  • 5

    In a large bowl, combine the cooked quinoa, black beans, corn, and the turkey mixture. Mix until well incorporated.

  • 6

    Stuff the bell pepper with the quinoa-turkey mixture and top with a sprinkle of pepper jack cheese.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 25 minutes.

  • 8

    Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.

  • 9

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