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

Savor a vibrant dish where fire-roasted flavors meet a hearty mix of lean ground turkey, protein-packed quinoa, and black beans, all nestled inside sweet bell peppers. This colorful, well-balanced meal brings together a symphony of textures and robust tastes for an energizing dinner.

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NUTRITION

459kcal
Protein
36.4g
Fat
11.1g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

1/2 cup Cooked Quinoa

1/2 cup Black Beans

4 ounces Lean Ground Turkey

1/2 cup Fire-Roasted Tomato Salsa

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove seeds and membranes to create a cavity for stuffing.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until it is browned. Season with salt, pepper, and cumin.

  • 4

    Stir in the cooked quinoa, black beans, and fire-roasted tomato salsa to the turkey. Allow the mixture to heat through for a few minutes so flavors meld.

  • 5

    Stuff the bell peppers with the quinoa-turkey mixture, pressing down gently to fill the cavities.

  • 6

    Place the stuffed peppers in a baking dish, cover with foil, and bake in the preheated oven for 25-30 minutes until the peppers are tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm. Optionally, garnish with a sprinkle of fresh herbs if desired.

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

Savor a vibrant dish where fire-roasted flavors meet a hearty mix of lean ground turkey, protein-packed quinoa, and black beans, all nestled inside sweet bell peppers. This colorful, well-balanced meal brings together a symphony of textures and robust tastes for an energizing dinner.

NUTRITION

459kcal
Protein
36.4g
Fat
11.1g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

1/2 cup Cooked Quinoa

1/2 cup Black Beans

4 ounces Lean Ground Turkey

1/2 cup Fire-Roasted Tomato Salsa

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove seeds and membranes to create a cavity for stuffing.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until it is browned. Season with salt, pepper, and cumin.

  • 4

    Stir in the cooked quinoa, black beans, and fire-roasted tomato salsa to the turkey. Allow the mixture to heat through for a few minutes so flavors meld.

  • 5

    Stuff the bell peppers with the quinoa-turkey mixture, pressing down gently to fill the cavities.

  • 6

    Place the stuffed peppers in a baking dish, cover with foil, and bake in the preheated oven for 25-30 minutes until the peppers are tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm. Optionally, garnish with a sprinkle of fresh herbs if desired.