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 warmth of fire-roasted flavors packed inside a vibrant bell pepper, filled with a hearty blend of quinoa, black beans, lean ground turkey, and fire-roasted tomatoes. Finished with a sprinkle of reduced-fat cheese and a dollop of cool Greek yogurt, this dish brings a balanced medley of textures and tastes that's both satisfying and nutritious.

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NUTRITION

495kcal
Protein
41.4g
Fat
14.4g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked quinoa

1/2 cup canned black beans (rinsed)

3 oz lean ground turkey

2 tbsp fire-roasted diced tomatoes

2 tbsp reduced fat shredded cheese

2 tbsp plain nonfat Greek yogurt

1 tsp olive oil

1 tsp ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes, setting the pepper aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground turkey and cook until lightly browned, breaking it apart with a spoon.

  • 4

    Stir in ground cumin, salt, and pepper. Add the fire-roasted diced tomatoes and let it simmer for a couple of minutes.

  • 5

    Mix in the cooked quinoa and black beans to combine evenly with the turkey mixture.

  • 6

    Fill the bell pepper with the mixture, packing it well.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 20 minutes.

  • 8

    Remove the foil, sprinkle the shredded cheese on top, and continue baking for an additional 5-7 minutes until the cheese is melted and slightly golden.

  • 9

    Once baked, top with a dollop of Greek yogurt, and serve warm.

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 warmth of fire-roasted flavors packed inside a vibrant bell pepper, filled with a hearty blend of quinoa, black beans, lean ground turkey, and fire-roasted tomatoes. Finished with a sprinkle of reduced-fat cheese and a dollop of cool Greek yogurt, this dish brings a balanced medley of textures and tastes that's both satisfying and nutritious.

NUTRITION

495kcal
Protein
41.4g
Fat
14.4g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked quinoa

1/2 cup canned black beans (rinsed)

3 oz lean ground turkey

2 tbsp fire-roasted diced tomatoes

2 tbsp reduced fat shredded cheese

2 tbsp plain nonfat Greek yogurt

1 tsp olive oil

1 tsp ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes, setting the pepper aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground turkey and cook until lightly browned, breaking it apart with a spoon.

  • 4

    Stir in ground cumin, salt, and pepper. Add the fire-roasted diced tomatoes and let it simmer for a couple of minutes.

  • 5

    Mix in the cooked quinoa and black beans to combine evenly with the turkey mixture.

  • 6

    Fill the bell pepper with the mixture, packing it well.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 20 minutes.

  • 8

    Remove the foil, sprinkle the shredded cheese on top, and continue baking for an additional 5-7 minutes until the cheese is melted and slightly golden.

  • 9

    Once baked, top with a dollop of Greek yogurt, and serve warm.