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 these vibrant bell peppers brimming with a hearty mix of fire-roasted tomatoes, nutrient-dense quinoa, tender chicken breast, black beans, and sweet corn. This dish offers a medley of flavors with a touch of smoky spice, making it a satisfying, protein-packed meal that's perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

423kcal
Protein
36.7g
Fat
10.9g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1/2 cup Cooked Quinoa

3 ounces diced Chicken Breast

1/4 cup Black Beans, low sodium, drained

1/4 cup Corn, frozen

1/4 cup Fire-Roasted Diced Tomatoes

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes. Brush lightly with olive oil and set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and add the diced chicken. Sauté until lightly browned and cooked through, about 5-6 minutes.

  • 4

    Add the fire-roasted diced tomatoes, black beans, corn, and cumin and garlic powder to the skillet. Stir to combine and let the mixture heat through for about 2-3 minutes. Season with salt and pepper.

  • 5

    Stir in the cooked quinoa and let the filling warm for another minute.

  • 6

    Spoon the mixture evenly into the hollowed bell peppers. Place the stuffed peppers in a baking dish.

  • 7

    Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.

  • 8

    Remove foil and, if desired, broil for an additional 2-3 minutes for extra color on top.

  • 9

    Serve warm and enjoy your nutritious, protein-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

Enjoy these vibrant bell peppers brimming with a hearty mix of fire-roasted tomatoes, nutrient-dense quinoa, tender chicken breast, black beans, and sweet corn. This dish offers a medley of flavors with a touch of smoky spice, making it a satisfying, protein-packed meal that's perfect for any time of day.

NUTRITION

423kcal
Protein
36.7g
Fat
10.9g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1/2 cup Cooked Quinoa

3 ounces diced Chicken Breast

1/4 cup Black Beans, low sodium, drained

1/4 cup Corn, frozen

1/4 cup Fire-Roasted Diced Tomatoes

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes. Brush lightly with olive oil and set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and add the diced chicken. Sauté until lightly browned and cooked through, about 5-6 minutes.

  • 4

    Add the fire-roasted diced tomatoes, black beans, corn, and cumin and garlic powder to the skillet. Stir to combine and let the mixture heat through for about 2-3 minutes. Season with salt and pepper.

  • 5

    Stir in the cooked quinoa and let the filling warm for another minute.

  • 6

    Spoon the mixture evenly into the hollowed bell peppers. Place the stuffed peppers in a baking dish.

  • 7

    Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.

  • 8

    Remove foil and, if desired, broil for an additional 2-3 minutes for extra color on top.

  • 9

    Serve warm and enjoy your nutritious, protein-packed meal.