Name: Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large red bell pepper; 1/2 cup cooked quinoa; 1 cup black beans; 1/2 cup fire-roasted diced tomatoes; 1/4 cup chopped red onion; 1 garlic clove; 1 tsp olive oil; 1/2 cup non-fat plain Greek yogurt; 1 tsp lime juice; 1 tsp cumin powder; 1 tsp chili powder; Salt and pepper to taste; 1 tbsp fresh cilantro

Fire-Roasted Quinoa and Black Bean 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 and Black Bean Stuffed Bell Peppers

Enjoy a vibrant, protein-packed dish featuring a large fire-roasted bell pepper stuffed with a zesty blend of quinoa, black beans, fire-roasted tomatoes, red onion, and garlic. Topped with a cool dollop of non-fat Greek yogurt and a splash of lime, this dish offers a delightful combination of smoky, fresh, and savory flavors perfect for a balanced meal.

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NUTRITION

Protein

33.9g

Fat

8.8g

Carbs

86.1g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/2 cup cooked quinoa

1 cup black beans

1/2 cup fire-roasted diced tomatoes

1/4 cup chopped red onion

1 garlic clove

1 tsp olive oil

1/2 cup non-fat plain Greek yogurt

1 tsp lime juice

1 tsp cumin powder

1 tsp chili powder

Salt and pepper to taste

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Slice the top off the red bell pepper and remove the seeds and membranes. If desired, lightly roast the pepper in the oven for 5 minutes to enhance its flavor.
3
In a skillet, heat 1 tsp olive oil over medium heat. Sauté the chopped red onion and minced garlic until softened and aromatic, about 2-3 minutes.
4
Stir in the fire-roasted tomatoes, cumin powder, and chili powder, cooking for an additional minute to allow the flavors to meld. Season with salt and pepper to taste.
5
Add the cooked quinoa and black beans to the skillet, stirring to combine all ingredients evenly. Remove from heat.
6
Stuff the roasted bell pepper with the quinoa and black bean mixture, pressing it down lightly to pack the filling.
7
Place the stuffed pepper in a baking dish and bake in the preheated oven for 15-20 minutes, until the pepper is tender and the filling is heated through.
8
Remove from the oven and top with non-fat plain Greek yogurt, a drizzle of lime juice, and garnish with fresh cilantro.
9
Serve warm and enjoy your balanced, protein-rich meal.