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

Experience the vibrant flavors of fire-roasted tomatoes and savory lean turkey combined with protein-packed quinoa and hearty black beans, all encased in a sweet and tender bell pepper. This dish delivers a satisfying balance of protein, fresh vegetables, and zesty spices that makes it a perfect meal for any time of the day.

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NUTRITION

416kcal
Protein
38.7g
Fat
10.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked quinoa

4 ounces lean ground turkey

1/4 cup black beans

1/2 cup fire-roasted diced tomatoes

1/4 cup chopped red onion

1 garlic clove, minced

1 tsp olive oil

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the chopped red onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up into small pieces.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Season with ground cumin, chili powder, salt, and pepper. Allow the mixture to heat through, about 3-4 minutes.

  • 6

    Stuff the bell pepper with the quinoa and turkey mixture, packing it in firmly.

  • 7

    Place the stuffed bell pepper in a baking dish and cover loosely with foil. Bake for 20-25 minutes until the pepper is tender.

  • 8

    Remove from the oven and 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

Experience the vibrant flavors of fire-roasted tomatoes and savory lean turkey combined with protein-packed quinoa and hearty black beans, all encased in a sweet and tender bell pepper. This dish delivers a satisfying balance of protein, fresh vegetables, and zesty spices that makes it a perfect meal for any time of the day.

NUTRITION

416kcal
Protein
38.7g
Fat
10.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked quinoa

4 ounces lean ground turkey

1/4 cup black beans

1/2 cup fire-roasted diced tomatoes

1/4 cup chopped red onion

1 garlic clove, minced

1 tsp olive oil

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the chopped red onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up into small pieces.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Season with ground cumin, chili powder, salt, and pepper. Allow the mixture to heat through, about 3-4 minutes.

  • 6

    Stuff the bell pepper with the quinoa and turkey mixture, packing it in firmly.

  • 7

    Place the stuffed bell pepper in a baking dish and cover loosely with foil. Bake for 20-25 minutes until the pepper is tender.

  • 8

    Remove from the oven and serve warm.