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, protein-packed stuffed bell pepper filled with fire-roasted flavors, hearty quinoa, black beans, lean ground turkey, and a hint of melted reduced-fat cheddar. This dish offers a balanced mix of textures and tastes with a zesty tomato-corn medley, all baked to tender perfection.

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NUTRITION

546kcal
Protein
47.1g
Fat
9g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 red bell pepper (150g)

1/2 cup cooked quinoa (93g)

3/4 cup black beans (195g)

1/4 cup fire-roasted diced tomatoes (60g)

1/4 cup corn kernels (38g)

4 oz lean ground turkey (113g)

1/4 cup shredded reduced-fat cheddar cheese (28g)

1 tsp ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the red bell pepper in half lengthwise and remove the seeds, keeping one half aside for serving if desired, or using the entire pepper for a larger stuffing.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, seasoning with salt, pepper, and ground cumin.

  • 4

    Once the turkey is nearly cooked through, add the fire-roasted diced tomatoes and corn kernels. Stir to combine and let it simmer for 2-3 minutes.

  • 5

    In a separate bowl, combine the cooked quinoa and black beans. Add the turkey mixture to this bowl and stir well.

  • 6

    Fill the prepared bell pepper with the quinoa and turkey mixture, packing it tightly.

  • 7

    Top the stuffed pepper with shredded reduced-fat cheddar cheese.

  • 8

    Place the stuffed pepper on a baking dish and bake for 18-20 minutes until the pepper is tender and the cheese is melted and slightly golden around the edges.

  • 9

    Remove from the oven and let cool slightly before serving.

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, protein-packed stuffed bell pepper filled with fire-roasted flavors, hearty quinoa, black beans, lean ground turkey, and a hint of melted reduced-fat cheddar. This dish offers a balanced mix of textures and tastes with a zesty tomato-corn medley, all baked to tender perfection.

NUTRITION

546kcal
Protein
47.1g
Fat
9g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 red bell pepper (150g)

1/2 cup cooked quinoa (93g)

3/4 cup black beans (195g)

1/4 cup fire-roasted diced tomatoes (60g)

1/4 cup corn kernels (38g)

4 oz lean ground turkey (113g)

1/4 cup shredded reduced-fat cheddar cheese (28g)

1 tsp ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the red bell pepper in half lengthwise and remove the seeds, keeping one half aside for serving if desired, or using the entire pepper for a larger stuffing.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, seasoning with salt, pepper, and ground cumin.

  • 4

    Once the turkey is nearly cooked through, add the fire-roasted diced tomatoes and corn kernels. Stir to combine and let it simmer for 2-3 minutes.

  • 5

    In a separate bowl, combine the cooked quinoa and black beans. Add the turkey mixture to this bowl and stir well.

  • 6

    Fill the prepared bell pepper with the quinoa and turkey mixture, packing it tightly.

  • 7

    Top the stuffed pepper with shredded reduced-fat cheddar cheese.

  • 8

    Place the stuffed pepper on a baking dish and bake for 18-20 minutes until the pepper is tender and the cheese is melted and slightly golden around the edges.

  • 9

    Remove from the oven and let cool slightly before serving.