Name: Fire-Roasted Quinoa Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Bell Peppers; 3 ounces Lean Ground Turkey; 0.75 cup Cooked Quinoa; 0.5 cup Black Beans; 0.25 cup Corn; 0.33 cup Fire-Roasted Tomatoes; 2 tbsp Red Onion; 2 tbsp Fresh Cilantro

Fire-Roasted Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty blend of quinoa, lean ground turkey, black beans, and corn, accented with fire-roasted tomatoes and a zesty red onion kick. This flavorful dish is a feast for both the eyes and palate, balancing a warm, smoky aroma with a satisfying, nutrient-packed center.

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NUTRITION

Protein

39.9g

Fat

6.2g

Carbs

67.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

3 ounces Lean Ground Turkey

0.75 cup Cooked Quinoa

0.5 cup Black Beans

0.25 cup Corn

0.33 cup Fire-Roasted Tomatoes

2 tbsp Red Onion

2 tbsp Fresh Cilantro

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PREPARATION

1
Preheat the oven to 375°F.
2
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the tops if desired for presentation, or discard.
3
In a skillet over medium heat, cook the lean ground turkey until it starts to brown, breaking it up into small pieces.
4
Mix in cooked quinoa, black beans, corn, fire-roasted tomatoes, and red onion to the turkey. Stir and heat through, then season with salt and pepper as desired.
5
Stuff the bell peppers with the turkey-quinoa mixture, pressing the filling slightly to pack it in.
6
Place the stuffed peppers in a baking dish and cover lightly with foil. Bake in the preheated oven for 25-30 minutes until the peppers are tender.
7
Remove the foil, garnish with fresh cilantro, and serve warm.