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 plate of fire-roasted stuffed bell peppers bursting with zesty quinoa, hearty black beans, and firm tofu, accented with sweet corn and tangy tomatoes. This well-rounded dish is both nourishing and satisfying, perfect for a balanced meal any time of day.

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NUTRITION

420kcal
Protein
32.3g
Fat
9.2g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1 cup Black Beans

1/2 cup Firm Tofu

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Red Onion, diced

2 tsp Mixed Spices (Cumin, Chili Powder, Garlic Powder, Salt)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the top off the red bell pepper and remove seeds and membranes. If desired, lightly char the interior using a broiler for a fire-roasted touch.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, crumbled firm tofu, corn kernels, diced tomatoes, and red onion.

  • 4

    Season the mixture with cumin, chili powder, garlic powder, and salt. Mix thoroughly to evenly distribute the spices.

  • 5

    Stuff the red bell pepper with the quinoa and bean mixture, pressing gently to fill completely.

  • 6

    Place the stuffed pepper on a baking dish. Cover lightly with foil and bake for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove the foil, and if desired, broil for an additional 3-5 minutes for a slight char on top.

  • 8

    Allow the pepper to cool slightly before serving. Enjoy your nutrient-packed, fire-roasted 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

Enjoy a vibrant plate of fire-roasted stuffed bell peppers bursting with zesty quinoa, hearty black beans, and firm tofu, accented with sweet corn and tangy tomatoes. This well-rounded dish is both nourishing and satisfying, perfect for a balanced meal any time of day.

NUTRITION

420kcal
Protein
32.3g
Fat
9.2g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1 cup Black Beans

1/2 cup Firm Tofu

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Red Onion, diced

2 tsp Mixed Spices (Cumin, Chili Powder, Garlic Powder, Salt)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the top off the red bell pepper and remove seeds and membranes. If desired, lightly char the interior using a broiler for a fire-roasted touch.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, crumbled firm tofu, corn kernels, diced tomatoes, and red onion.

  • 4

    Season the mixture with cumin, chili powder, garlic powder, and salt. Mix thoroughly to evenly distribute the spices.

  • 5

    Stuff the red bell pepper with the quinoa and bean mixture, pressing gently to fill completely.

  • 6

    Place the stuffed pepper on a baking dish. Cover lightly with foil and bake for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove the foil, and if desired, broil for an additional 3-5 minutes for a slight char on top.

  • 8

    Allow the pepper to cool slightly before serving. Enjoy your nutrient-packed, fire-roasted meal!