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.

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

Enjoy a vibrant twist on a classic stuffed pepper dish. These fire-roasted bell peppers are filled with savory quinoa, hearty black beans, and a medley of fire-roasted tomatoes, sweet corn, and red onion, all brought together with fragrant spices and a creamy topping of nonfat Greek yogurt and melted cheese. Each bite balances delightful textures and flavors while meeting your nutritional goals.

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NUTRITION

507kcal
Protein
33.1g
Fat
10.4g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

3/4 cup cooked quinoa

1/2 cup black beans (rinsed)

1/4 cup fire-roasted diced tomatoes

1/8 cup corn kernels

1/4 cup diced red onion

1/4 cup fat-free shredded cheddar cheese

1/2 cup nonfat Greek yogurt

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

2 tablespoons chopped cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and carefully remove the seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, fire-roasted tomatoes, corn, and diced red onion.

  • 4

    Stir in the ground cumin, chili powder, and chopped cilantro, then drizzle in the olive oil and mix well.

  • 5

    Stuff the red bell pepper with the quinoa and black bean mixture, pressing it in firmly.

  • 6

    Place the stuffed pepper on a baking dish and cover lightly with foil.

  • 7

    Bake for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil, sprinkle the fat-free shredded cheddar cheese over the pepper, and return to the oven for another 5 minutes until the cheese is melted.

  • 9

    Serve hot with a generous dollop of nonfat Greek yogurt on top.

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.

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

Enjoy a vibrant twist on a classic stuffed pepper dish. These fire-roasted bell peppers are filled with savory quinoa, hearty black beans, and a medley of fire-roasted tomatoes, sweet corn, and red onion, all brought together with fragrant spices and a creamy topping of nonfat Greek yogurt and melted cheese. Each bite balances delightful textures and flavors while meeting your nutritional goals.

NUTRITION

507kcal
Protein
33.1g
Fat
10.4g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

3/4 cup cooked quinoa

1/2 cup black beans (rinsed)

1/4 cup fire-roasted diced tomatoes

1/8 cup corn kernels

1/4 cup diced red onion

1/4 cup fat-free shredded cheddar cheese

1/2 cup nonfat Greek yogurt

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

2 tablespoons chopped cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and carefully remove the seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, fire-roasted tomatoes, corn, and diced red onion.

  • 4

    Stir in the ground cumin, chili powder, and chopped cilantro, then drizzle in the olive oil and mix well.

  • 5

    Stuff the red bell pepper with the quinoa and black bean mixture, pressing it in firmly.

  • 6

    Place the stuffed pepper on a baking dish and cover lightly with foil.

  • 7

    Bake for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil, sprinkle the fat-free shredded cheddar cheese over the pepper, and return to the oven for another 5 minutes until the cheese is melted.

  • 9

    Serve hot with a generous dollop of nonfat Greek yogurt on top.