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 combined with lean ground turkey, fluffy quinoa, and hearty black beans, all nestled within a roasted bell pepper. This dish is a celebration of wholesome ingredients and bold spices, delivering both satisfying protein and a symphony of Southwest-inspired flavors.

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NUTRITION

407kcal
Protein
33.4g
Fat
14.3g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

4 ounces Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 small Yellow Onion (diced)

1 clove Garlic (minced)

1 teaspoon Olive Oil

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the diced onion until softened, about 3 minutes.

  • 4

    Add minced garlic, ground cumin, and chili powder to the onions; stir until fragrant, about 1 minute.

  • 5

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spatula.

  • 6

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Season with salt and pepper, and let the mixture warm for 2 minutes.

  • 7

    Fill the hollowed bell pepper with the turkey and quinoa mixture.

  • 8

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

  • 9

    Bake in the preheated oven for 25-30 minutes, or until the pepper is tender.

  • 10

    Remove from the oven and let it cool for a few minutes before serving.

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 combined with lean ground turkey, fluffy quinoa, and hearty black beans, all nestled within a roasted bell pepper. This dish is a celebration of wholesome ingredients and bold spices, delivering both satisfying protein and a symphony of Southwest-inspired flavors.

NUTRITION

407kcal
Protein
33.4g
Fat
14.3g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

4 ounces Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Fire-Roasted Diced Tomatoes

1/4 small Yellow Onion (diced)

1 clove Garlic (minced)

1 teaspoon Olive Oil

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the diced onion until softened, about 3 minutes.

  • 4

    Add minced garlic, ground cumin, and chili powder to the onions; stir until fragrant, about 1 minute.

  • 5

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spatula.

  • 6

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Season with salt and pepper, and let the mixture warm for 2 minutes.

  • 7

    Fill the hollowed bell pepper with the turkey and quinoa mixture.

  • 8

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

  • 9

    Bake in the preheated oven for 25-30 minutes, or until the pepper is tender.

  • 10

    Remove from the oven and let it cool for a few minutes before serving.