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

Enjoy a vibrant, nutritious meal featuring fire-roasted flavors. This recipe combines tender bell peppers stuffed with a hearty blend of quinoa, lean ground turkey, black beans, and fire-roasted tomatoes, accented by a touch of corn and red onion. Lightly sautéed in olive oil and seasoned with aromatic spices, every bite offers a balanced mix of protein, fiber, and lively Mediterranean-inspired notes. Perfect for a wholesome dinner that supports your wellness goals.

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NUTRITION

440kcal
Protein
33.2g
Fat
16g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper

1/2 cup Cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Corn Kernels

1/4 cup Chopped Red Onion

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

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

  • 3

    Heat olive oil in a skillet over medium heat. Add the chopped red onion and sauté until translucent, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart as it cooks.

  • 5

    Stir in cumin, chili powder, salt, and pepper. Mix in the cooked quinoa, black beans, fire-roasted tomatoes, and corn kernels. Allow the mixture to heat through for 2-3 minutes.

  • 6

    Spoon the quinoa-turkey mixture into the hollowed bell pepper, pressing gently to pack it in.

  • 7

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

  • 8

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

  • 9

    Remove from the oven and serve immediately.

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

Enjoy a vibrant, nutritious meal featuring fire-roasted flavors. This recipe combines tender bell peppers stuffed with a hearty blend of quinoa, lean ground turkey, black beans, and fire-roasted tomatoes, accented by a touch of corn and red onion. Lightly sautéed in olive oil and seasoned with aromatic spices, every bite offers a balanced mix of protein, fiber, and lively Mediterranean-inspired notes. Perfect for a wholesome dinner that supports your wellness goals.

NUTRITION

440kcal
Protein
33.2g
Fat
16g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper

1/2 cup Cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 cup Corn Kernels

1/4 cup Chopped Red Onion

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

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

  • 3

    Heat olive oil in a skillet over medium heat. Add the chopped red onion and sauté until translucent, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart as it cooks.

  • 5

    Stir in cumin, chili powder, salt, and pepper. Mix in the cooked quinoa, black beans, fire-roasted tomatoes, and corn kernels. Allow the mixture to heat through for 2-3 minutes.

  • 6

    Spoon the quinoa-turkey mixture into the hollowed bell pepper, pressing gently to pack it in.

  • 7

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

  • 8

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

  • 9

    Remove from the oven and serve immediately.