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 vibrant flavors of fire-roasted bell peppers stuffed with a hearty blend of quinoa, black beans, and a touch of melted reduced-fat cheddar cheese, accented by zesty salsa and aromatic spices. This dish offers a satisfying combination of textures and a burst of southwestern spice, ideal for a nourishing, protein-balanced meal.

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NUTRITION

365kcal
Protein
31g
Fat
5.4g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1/2 cup cooked Quinoa (92g)

1/2 cup Black Beans, drained (130g)

1/2 cup reduced-fat Cheddar Cheese, shredded (56g)

2 large Egg Whites (66g total)

1 tbsp Fire-Roasted Salsa (15g)

1/2 tsp Ground Cumin

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 the pepper shell.

  • 3

    In a bowl, combine the cooked quinoa, drained black beans, egg whites, fire-roasted salsa, and ground cumin. Season with salt and pepper.

  • 4

    Fill the bell pepper with the quinoa and black bean mixture. Top evenly with shredded reduced-fat cheddar cheese.

  • 5

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

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the pepper is tender and the filling is heated through.

  • 7

    Remove the foil during the last 5 minutes of baking to allow the cheese to melt and lightly brown. Enjoy 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 vibrant flavors of fire-roasted bell peppers stuffed with a hearty blend of quinoa, black beans, and a touch of melted reduced-fat cheddar cheese, accented by zesty salsa and aromatic spices. This dish offers a satisfying combination of textures and a burst of southwestern spice, ideal for a nourishing, protein-balanced meal.

NUTRITION

365kcal
Protein
31g
Fat
5.4g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1/2 cup cooked Quinoa (92g)

1/2 cup Black Beans, drained (130g)

1/2 cup reduced-fat Cheddar Cheese, shredded (56g)

2 large Egg Whites (66g total)

1 tbsp Fire-Roasted Salsa (15g)

1/2 tsp Ground Cumin

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 the pepper shell.

  • 3

    In a bowl, combine the cooked quinoa, drained black beans, egg whites, fire-roasted salsa, and ground cumin. Season with salt and pepper.

  • 4

    Fill the bell pepper with the quinoa and black bean mixture. Top evenly with shredded reduced-fat cheddar cheese.

  • 5

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

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the pepper is tender and the filling is heated through.

  • 7

    Remove the foil during the last 5 minutes of baking to allow the cheese to melt and lightly brown. Enjoy warm.