Name: Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Red Bell Pepper; 1 cup Cooked Quinoa; 1 cup Rinsed Black Beans; 4 oz Firm Tofu; 1 small Red Onion; 2 tbsp Fresh Cilantro; 2 tbsp Lime Juice; 1 tsp Chili Powder; 1 tsp Ground Cumin; Pinch of Salt

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.

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

Savor the vibrant flavors of fire-roasted bell peppers filled with a hearty mixture of fluffy quinoa, savory black beans, and silken tofu, all spiced with a zesty blend of chili and cumin. This dish boasts a perfect balance of textures and a burst of fresh citrus and cilantro, making it a delightful, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.4g

Fat

11.5g

Carbs

98.5g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1 cup Cooked Quinoa

1 cup Rinsed Black Beans

4 oz Firm Tofu

1 small Red Onion

2 tbsp Fresh Cilantro

2 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

Pinch of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Slice the top off the red bell pepper and remove the seeds and membranes. Set aside.
3
In a medium bowl, crumble the firm tofu and add the cooked quinoa and rinsed black beans.
4
Finely dice the red onion and add it to the mixture along with fresh cilantro, lime juice, chili powder, ground cumin, and a pinch of salt. Mix well to combine all flavors.
5
Stuff the bell pepper with the quinoa mixture, packing it in firmly.
6
Place the stuffed pepper in a baking dish and roast in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.
7
Remove from the oven, garnish with additional cilantro if desired, and serve warm.