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 bright and bold flavors in this vibrant stuffed bell pepper dish, featuring fire-roasted bell peppers filled with a hearty blend of quinoa, black beans, plant-based ground crumbles, corn, and diced tomatoes, all seasoned with a smoky hint of cumin and chili powder. This dish marries texture and taste perfectly, making it a satisfying yet light meal that’s as nourishing as it is delicious.

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NUTRITION

669kcal
Protein
38.8g
Fat
17.7g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Quinoa

1 cup Black Beans

1/2 cup Plant-Based Ground Crumbles

1/2 cup Fire-Roasted Corn

1/4 cup Diced Tomatoes

1/4 of an Avocado

1 teaspoon Olive Oil

1 teaspoon Cumin Powder

1 teaspoon Chili Powder

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F. Carefully cut the top off the bell pepper and remove the seeds and membranes.

  • 2

    In a skillet, warm the olive oil over medium heat. Add the plant-based ground crumbles and sauté until they begin to brown.

  • 3

    Add the cumin, chili powder, and a pinch of salt to the skillet, stirring to combine with the crumbles.

  • 4

    Stir in the cooked quinoa, black beans, fire-roasted corn, and diced tomatoes. Let the mixture heat through for about 3-4 minutes.

  • 5

    Fill the hollowed bell pepper with the quinoa and bean mixture, pressing lightly to pack it in.

  • 6

    Place the stuffed pepper on a baking dish and cover loosely with foil. Bake in the oven for 20 minutes, allowing the flavors to meld.

  • 7

    Remove the foil and bake for an additional 5 minutes to lightly roast the top of the filling.

  • 8

    Once baked, take the pepper out of the oven and gently top with quartered avocado pieces 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

Savor the bright and bold flavors in this vibrant stuffed bell pepper dish, featuring fire-roasted bell peppers filled with a hearty blend of quinoa, black beans, plant-based ground crumbles, corn, and diced tomatoes, all seasoned with a smoky hint of cumin and chili powder. This dish marries texture and taste perfectly, making it a satisfying yet light meal that’s as nourishing as it is delicious.

NUTRITION

669kcal
Protein
38.8g
Fat
17.7g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Quinoa

1 cup Black Beans

1/2 cup Plant-Based Ground Crumbles

1/2 cup Fire-Roasted Corn

1/4 cup Diced Tomatoes

1/4 of an Avocado

1 teaspoon Olive Oil

1 teaspoon Cumin Powder

1 teaspoon Chili Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F. Carefully cut the top off the bell pepper and remove the seeds and membranes.

  • 2

    In a skillet, warm the olive oil over medium heat. Add the plant-based ground crumbles and sauté until they begin to brown.

  • 3

    Add the cumin, chili powder, and a pinch of salt to the skillet, stirring to combine with the crumbles.

  • 4

    Stir in the cooked quinoa, black beans, fire-roasted corn, and diced tomatoes. Let the mixture heat through for about 3-4 minutes.

  • 5

    Fill the hollowed bell pepper with the quinoa and bean mixture, pressing lightly to pack it in.

  • 6

    Place the stuffed pepper on a baking dish and cover loosely with foil. Bake in the oven for 20 minutes, allowing the flavors to meld.

  • 7

    Remove the foil and bake for an additional 5 minutes to lightly roast the top of the filling.

  • 8

    Once baked, take the pepper out of the oven and gently top with quartered avocado pieces before serving.