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

Savor the vibrant flavors of fire-roasted tomatoes and tender chicken combined with hearty quinoa and black beans, all nestled inside sweet, roasted bell peppers. This dish is a celebration of textures and tastes, balancing smoky, spicy notes with fresh, comforting ingredients that deliver a satisfying meal crafted to meet your protein and calorie goals.

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NUTRITION

431kcal
Protein
36.9g
Fat
10.6g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Fire-Roasted Diced Tomatoes

1 Large Bell Pepper

1 tsp Olive Oil

1/4 Medium Onion

1 Clove Garlic

1 tsp Cumin

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    Finely chop the onion and garlic.

  • 4

    In a small pan, heat the olive oil over medium heat and sauté the onion and garlic until softened, about 2-3 minutes.

  • 5

    Dice the cooked chicken breast into small pieces.

  • 6

    In a mixing bowl, combine the diced chicken, cooked quinoa, black beans, corn, fire-roasted tomatoes, and sautéed onion and garlic. Stir in the cumin, and season with salt and pepper to taste.

  • 7

    Stuff the mixture into the hollowed bell pepper, packing it firmly.

  • 8

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

  • 9

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

  • 10

    Remove the foil and, if desired, broil for an additional 2-3 minutes for a slight char on top. 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

Savor the vibrant flavors of fire-roasted tomatoes and tender chicken combined with hearty quinoa and black beans, all nestled inside sweet, roasted bell peppers. This dish is a celebration of textures and tastes, balancing smoky, spicy notes with fresh, comforting ingredients that deliver a satisfying meal crafted to meet your protein and calorie goals.

NUTRITION

431kcal
Protein
36.9g
Fat
10.6g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Fire-Roasted Diced Tomatoes

1 Large Bell Pepper

1 tsp Olive Oil

1/4 Medium Onion

1 Clove Garlic

1 tsp Cumin

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    Finely chop the onion and garlic.

  • 4

    In a small pan, heat the olive oil over medium heat and sauté the onion and garlic until softened, about 2-3 minutes.

  • 5

    Dice the cooked chicken breast into small pieces.

  • 6

    In a mixing bowl, combine the diced chicken, cooked quinoa, black beans, corn, fire-roasted tomatoes, and sautéed onion and garlic. Stir in the cumin, and season with salt and pepper to taste.

  • 7

    Stuff the mixture into the hollowed bell pepper, packing it firmly.

  • 8

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

  • 9

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

  • 10

    Remove the foil and, if desired, broil for an additional 2-3 minutes for a slight char on top. Serve warm.