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 vibrant, fire-roasted bell peppers filled with a zesty blend of lean ground turkey, protein-packed black beans, light quinoa, and fire-roasted tomatoes. This dish bursts with a hearty, smoky flavor, making it the perfect balanced meal for dinner.

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NUTRITION

402kcal
Protein
34.2g
Fat
15.6g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

3 oz lean ground turkey

1/2 cup black beans (cooked)

1/3 cup cooked quinoa

1/4 cup fire-roasted diced tomatoes

1/4 small yellow onion

1 tsp olive oil

Spices: cumin, paprika, salt & pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Heat olive oil in a pan over medium heat. Sauté the finely chopped onion for about 2 minutes until translucent.

  • 4

    Add the lean ground turkey to the pan, cooking until browned, breaking it up into small pieces.

  • 5

    Stir in spices (cumin, paprika, salt, and pepper) and add the fire-roasted diced tomatoes. Let simmer for 2 minutes.

  • 6

    Mix in the cooked quinoa and black beans, stirring until everything is evenly combined and heated through.

  • 7

    Stuff the prepared bell pepper with the turkey-quinoa-bean mixture.

  • 8

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 25-30 minutes, until the pepper is tender.

  • 9

    Remove foil for the last 5 minutes to allow the top to lightly brown, then 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 vibrant, fire-roasted bell peppers filled with a zesty blend of lean ground turkey, protein-packed black beans, light quinoa, and fire-roasted tomatoes. This dish bursts with a hearty, smoky flavor, making it the perfect balanced meal for dinner.

NUTRITION

402kcal
Protein
34.2g
Fat
15.6g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

3 oz lean ground turkey

1/2 cup black beans (cooked)

1/3 cup cooked quinoa

1/4 cup fire-roasted diced tomatoes

1/4 small yellow onion

1 tsp olive oil

Spices: cumin, paprika, salt & pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Heat olive oil in a pan over medium heat. Sauté the finely chopped onion for about 2 minutes until translucent.

  • 4

    Add the lean ground turkey to the pan, cooking until browned, breaking it up into small pieces.

  • 5

    Stir in spices (cumin, paprika, salt, and pepper) and add the fire-roasted diced tomatoes. Let simmer for 2 minutes.

  • 6

    Mix in the cooked quinoa and black beans, stirring until everything is evenly combined and heated through.

  • 7

    Stuff the prepared bell pepper with the turkey-quinoa-bean mixture.

  • 8

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 25-30 minutes, until the pepper is tender.

  • 9

    Remove foil for the last 5 minutes to allow the top to lightly brown, then serve warm.