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

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty mix of protein-packed lean ground turkey, fluffy quinoa, and black beans, accented by sweet corn, tender red tomatoes, and aromatic onions. This colorful dish is perfectly spiced with cumin and chili powder for a warm, comforting taste that's as visually appealing as it is nutritious.

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NUTRITION

486kcal
Protein
37g
Fat
11.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

0.5 cup Cooked Quinoa (92g)

0.5 cup Black Beans (130g)

0.25 cup Corn (40g)

0.25 cup Diced Tomatoes (60g)

0.25 cup Diced Onion (40g)

3 ounces Lean Ground Turkey (85g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt & Pepper to taste

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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. Set the pepper aside.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Add the diced onions and sauté until softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and cooked through, breaking it apart with a spoon.

  • 5

    Stir in the cumin, chili powder, salt, and pepper. Then add the black beans, corn, diced tomatoes, and cooked quinoa. Mix well to combine and let it heat through for a couple of minutes.

  • 6

    Stuff the mixture into the hollowed-out bell pepper.

  • 7

    Place the stuffed pepper in a baking dish and cover loosely with foil.

  • 8

    Bake in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 9

    Serve hot and enjoy this nutritious, protein-packed meal.

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

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty mix of protein-packed lean ground turkey, fluffy quinoa, and black beans, accented by sweet corn, tender red tomatoes, and aromatic onions. This colorful dish is perfectly spiced with cumin and chili powder for a warm, comforting taste that's as visually appealing as it is nutritious.

NUTRITION

486kcal
Protein
37g
Fat
11.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

0.5 cup Cooked Quinoa (92g)

0.5 cup Black Beans (130g)

0.25 cup Corn (40g)

0.25 cup Diced Tomatoes (60g)

0.25 cup Diced Onion (40g)

3 ounces Lean Ground Turkey (85g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium skillet, heat the olive oil over medium heat. Add the diced onions and sauté until softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and cooked through, breaking it apart with a spoon.

  • 5

    Stir in the cumin, chili powder, salt, and pepper. Then add the black beans, corn, diced tomatoes, and cooked quinoa. Mix well to combine and let it heat through for a couple of minutes.

  • 6

    Stuff the mixture into the hollowed-out bell pepper.

  • 7

    Place the stuffed pepper in a baking dish and cover loosely with foil.

  • 8

    Bake in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 9

    Serve hot and enjoy this nutritious, protein-packed meal.