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

Enjoy a vibrant mix of fire-roasted diced tomatoes, lean ground turkey, protein-rich black beans, and fluffy quinoa, all nestled inside sweet bell peppers. This dish offers a delightful twist on traditional stuffed peppers with an explosion of flavors from smoked spices and fire-roasted ingredients, delivering a satisfying and colorful meal.

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NUTRITION

482kcal
Protein
37.4g
Fat
8.7g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (150g)

3 oz Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Black Beans (130g)

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

1/4 cup Sweet Corn (40g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cut the top off the red bell pepper and carefully remove the seeds and membranes, setting aside the top for later if desired.

  • 3

    In a skillet over medium heat, sauté the diced onion and garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into crumbles.

  • 5

    Mix in the cooked quinoa, black beans, fire-roasted diced tomatoes, sweet corn, and cumin. Season with salt and pepper, and let the mixture simmer for 2-3 minutes to meld flavors.

  • 6

    Fill the hollowed bell pepper with the turkey and quinoa mixture.

  • 7

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

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top. Serve warm.

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

Enjoy a vibrant mix of fire-roasted diced tomatoes, lean ground turkey, protein-rich black beans, and fluffy quinoa, all nestled inside sweet bell peppers. This dish offers a delightful twist on traditional stuffed peppers with an explosion of flavors from smoked spices and fire-roasted ingredients, delivering a satisfying and colorful meal.

NUTRITION

482kcal
Protein
37.4g
Fat
8.7g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (150g)

3 oz Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Black Beans (130g)

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

1/4 cup Sweet Corn (40g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cut the top off the red bell pepper and carefully remove the seeds and membranes, setting aside the top for later if desired.

  • 3

    In a skillet over medium heat, sauté the diced onion and garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into crumbles.

  • 5

    Mix in the cooked quinoa, black beans, fire-roasted diced tomatoes, sweet corn, and cumin. Season with salt and pepper, and let the mixture simmer for 2-3 minutes to meld flavors.

  • 6

    Fill the hollowed bell pepper with the turkey and quinoa mixture.

  • 7

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

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the top. Serve warm.