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 and hearty dinner featuring a fire-roasted bell pepper generously filled with a savory blend of smoky quinoa, black beans, and lean grilled chicken. Enhanced with fire-roasted tomatoes, aromatic spices, and a hint of citrus, this dish delivers a satisfying balance of flavors while meeting your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

526kcal
Protein
48.9g
Fat
11.9g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Cooked Black Beans

4 ounces Grilled Chicken Breast

1 teaspoon Olive Oil

1/4 cup Fire-Roasted Tomatoes

1/4 cup Diced Onion

1 clove Garlic, minced

1 teaspoon Ground Cumin

1 teaspoon Chili Powder

Salt and Pepper to taste

1 tablespoon Fresh Cilantro

1 teaspoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, warm olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.

  • 4

    Stir in the cooked quinoa, black beans, and fire-roasted tomatoes. Sprinkle in ground cumin, chili powder, salt, and pepper. Mix well and allow the flavors to meld for 2-3 minutes.

  • 5

    Fold in the diced grilled chicken breast, ensuring an even distribution throughout the mixture.

  • 6

    Spoon the filling generously into the hollowed bell pepper, pressing lightly to compact the mixture.

  • 7

    Place the stuffed pepper in a baking dish and bake for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven and garnish with fresh cilantro and a drizzle of lemon juice before serving.

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 and hearty dinner featuring a fire-roasted bell pepper generously filled with a savory blend of smoky quinoa, black beans, and lean grilled chicken. Enhanced with fire-roasted tomatoes, aromatic spices, and a hint of citrus, this dish delivers a satisfying balance of flavors while meeting your nutritional goals.

NUTRITION

526kcal
Protein
48.9g
Fat
11.9g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Cooked Black Beans

4 ounces Grilled Chicken Breast

1 teaspoon Olive Oil

1/4 cup Fire-Roasted Tomatoes

1/4 cup Diced Onion

1 clove Garlic, minced

1 teaspoon Ground Cumin

1 teaspoon Chili Powder

Salt and Pepper to taste

1 tablespoon Fresh Cilantro

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, warm olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.

  • 4

    Stir in the cooked quinoa, black beans, and fire-roasted tomatoes. Sprinkle in ground cumin, chili powder, salt, and pepper. Mix well and allow the flavors to meld for 2-3 minutes.

  • 5

    Fold in the diced grilled chicken breast, ensuring an even distribution throughout the mixture.

  • 6

    Spoon the filling generously into the hollowed bell pepper, pressing lightly to compact the mixture.

  • 7

    Place the stuffed pepper in a baking dish and bake for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from the oven and garnish with fresh cilantro and a drizzle of lemon juice before serving.