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

Experience a vibrant medley of fire-roasted flavors with tender bell peppers stuffed with a hearty blend of quinoa, black beans, corn, and a touch of melted pepper jack cheese. Enhanced with nutritional yeast for a cheesy depth and subtle spice of cumin, this dish delights the palate while perfectly balancing protein and calories.

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NUTRITION

583kcal
Protein
36.6g
Fat
12.9g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1/2 cup Cooked Quinoa (92g)

1 cup Black Beans (172g)

1/4 cup Corn (42g)

1/4 cup Shredded Pepper Jack Cheese (28g)

1/4 cup Nutritional Yeast (15g)

1/2 tsp Olive Oil (2.3g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

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 bell pepper and carefully remove the seeds and membranes.

  • 3

    In a pan, heat the olive oil over medium heat and add the ground cumin. Stir for about 30 seconds until fragrant.

  • 4

    Add the black beans, corn, fire-roasted diced tomatoes, and cooked quinoa to the pan. Season with salt and pepper, stirring to combine all flavors.

  • 5

    Stir in the nutritional yeast to incorporate a subtle cheesy flavor throughout the filling.

  • 6

    Stuff the bell pepper with the quinoa and black bean mixture, then top with shredded pepper jack cheese.

  • 7

    Place the stuffed bell pepper in an oven-safe dish and bake for 20-25 minutes, or until the pepper is tender and the cheese is melted and bubbly.

  • 8

    Remove from the 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

Experience a vibrant medley of fire-roasted flavors with tender bell peppers stuffed with a hearty blend of quinoa, black beans, corn, and a touch of melted pepper jack cheese. Enhanced with nutritional yeast for a cheesy depth and subtle spice of cumin, this dish delights the palate while perfectly balancing protein and calories.

NUTRITION

583kcal
Protein
36.6g
Fat
12.9g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1/2 cup Cooked Quinoa (92g)

1 cup Black Beans (172g)

1/4 cup Corn (42g)

1/4 cup Shredded Pepper Jack Cheese (28g)

1/4 cup Nutritional Yeast (15g)

1/2 tsp Olive Oil (2.3g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a pan, heat the olive oil over medium heat and add the ground cumin. Stir for about 30 seconds until fragrant.

  • 4

    Add the black beans, corn, fire-roasted diced tomatoes, and cooked quinoa to the pan. Season with salt and pepper, stirring to combine all flavors.

  • 5

    Stir in the nutritional yeast to incorporate a subtle cheesy flavor throughout the filling.

  • 6

    Stuff the bell pepper with the quinoa and black bean mixture, then top with shredded pepper jack cheese.

  • 7

    Place the stuffed bell pepper in an oven-safe dish and bake for 20-25 minutes, or until the pepper is tender and the cheese is melted and bubbly.

  • 8

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