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

Experience a vibrant, hearty stuffed bell pepper loaded with fire-roasted flavors, protein-packed black beans, quinoa, and a hint of melted cheese. This dish brings a delightful blend of textures and bold, savory notes to your plate.

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NUTRITION

560kcal
Protein
35.9g
Fat
9.6g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

1 cup Black Beans (172g)

1/2 cup Fire-Roasted Diced Tomatoes (120g)

1/4 cup Corn Kernels (40g)

1/4 cup Reduced Fat Cheddar Cheese, shredded (28g)

100g Firm Tofu

1 small Red Onion, diced (30g)

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the cooked quinoa, black beans, fire-roasted tomatoes, corn, diced red onion, and crumbled firm tofu. Stir gently to mix.

  • 4

    Season the mixture with cumin, salt, and pepper. Adjust spices to taste.

  • 5

    Fill the hollowed bell pepper with the quinoa mixture and top with shredded reduced fat cheddar cheese.

  • 6

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

  • 7

    Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.

  • 8

    Remove from oven and let cool slightly before serving.

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

Experience a vibrant, hearty stuffed bell pepper loaded with fire-roasted flavors, protein-packed black beans, quinoa, and a hint of melted cheese. This dish brings a delightful blend of textures and bold, savory notes to your plate.

NUTRITION

560kcal
Protein
35.9g
Fat
9.6g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

1 cup Black Beans (172g)

1/2 cup Fire-Roasted Diced Tomatoes (120g)

1/4 cup Corn Kernels (40g)

1/4 cup Reduced Fat Cheddar Cheese, shredded (28g)

100g Firm Tofu

1 small Red Onion, diced (30g)

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the cooked quinoa, black beans, fire-roasted tomatoes, corn, diced red onion, and crumbled firm tofu. Stir gently to mix.

  • 4

    Season the mixture with cumin, salt, and pepper. Adjust spices to taste.

  • 5

    Fill the hollowed bell pepper with the quinoa mixture and top with shredded reduced fat cheddar cheese.

  • 6

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

  • 7

    Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.

  • 8

    Remove from oven and let cool slightly before serving.