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 and hearty dish featuring fire-roasted bell peppers stuffed with a protein-packed blend of quinoa, black beans, lean ground turkey, and a touch of sweet corn and tomatoes, all elevated with warm spices and finished off with a sprinkle of melted low-fat cheese.

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NUTRITION

576kcal
Protein
44.5g
Fat
19.6g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans (rinsed)

1/4 cup Corn Kernels

1/4 cup Fire-Roasted Diced Tomatoes

4 ounces Lean Ground Turkey

1/4 cup Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground turkey, breaking it apart and cooking until it is no longer pink.

  • 4

    Stir in the cumin, garlic powder, and smoked paprika. Cook for about 1 minute until the spices are fragrant.

  • 5

    Add the cooked quinoa, black beans, corn kernels, and fire-roasted diced tomatoes to the skillet. Mix well and heat through for 2-3 minutes. Adjust seasoning with salt and pepper if desired.

  • 6

    Stuff the bell pepper shell with the turkey and quinoa mixture, packing it in firmly.

  • 7

    Place the stuffed bell pepper in an oven-safe dish. Sprinkle the low-fat cheddar cheese over the top.

  • 8

    Cover the dish with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and lightly browned.

  • 9

    Remove from the oven, let it cool slightly, 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

Enjoy a vibrant and hearty dish featuring fire-roasted bell peppers stuffed with a protein-packed blend of quinoa, black beans, lean ground turkey, and a touch of sweet corn and tomatoes, all elevated with warm spices and finished off with a sprinkle of melted low-fat cheese.

NUTRITION

576kcal
Protein
44.5g
Fat
19.6g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans (rinsed)

1/4 cup Corn Kernels

1/4 cup Fire-Roasted Diced Tomatoes

4 ounces Lean Ground Turkey

1/4 cup Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat. Add the lean ground turkey, breaking it apart and cooking until it is no longer pink.

  • 4

    Stir in the cumin, garlic powder, and smoked paprika. Cook for about 1 minute until the spices are fragrant.

  • 5

    Add the cooked quinoa, black beans, corn kernels, and fire-roasted diced tomatoes to the skillet. Mix well and heat through for 2-3 minutes. Adjust seasoning with salt and pepper if desired.

  • 6

    Stuff the bell pepper shell with the turkey and quinoa mixture, packing it in firmly.

  • 7

    Place the stuffed bell pepper in an oven-safe dish. Sprinkle the low-fat cheddar cheese over the top.

  • 8

    Cover the dish with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and lightly browned.

  • 9

    Remove from the oven, let it cool slightly, and serve warm.