Fire-Roasted Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Savor the vibrant explosion of flavors in these Fire-Roasted Quinoa Stuffed Bell Peppers. The naturally sweet red bell pepper is filled with a hearty mixture of fluffy quinoa, lean ground turkey, black beans, and fire-roasted diced tomatoes, infused with aromatic garlic, onions, and spices. This dish is both colorful and nutritious, striking a balance between savory and slightly smoky, making it a satisfying meal for any time of the day.

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NUTRITION

373kcal
Protein
35.3g
Fat
9.9g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

4 ounces Lean Ground Turkey (113g)

1/4 cup Black Beans (45g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1/8 cup diced Onion (20g)

1 tsp Olive Oil (4.5g)

1 clove Garlic, minced

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened.

  • 4

    Add the lean ground turkey to the skillet and cook until lightly browned, breaking it apart as it cooks.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Sprinkle in the cumin, salt, and pepper, stirring until well combined and heated through.

  • 6

    Spoon the mixture into the hollowed bell pepper, packing it generously.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil. Bake for 25-30 minutes, until the pepper is tender.

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the filling.

  • 9

    Garnish with additional fresh herbs if desired, and serve warm.

Fire-Roasted Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa Stuffed Bell Peppers

Savor the vibrant explosion of flavors in these Fire-Roasted Quinoa Stuffed Bell Peppers. The naturally sweet red bell pepper is filled with a hearty mixture of fluffy quinoa, lean ground turkey, black beans, and fire-roasted diced tomatoes, infused with aromatic garlic, onions, and spices. This dish is both colorful and nutritious, striking a balance between savory and slightly smoky, making it a satisfying meal for any time of the day.

NUTRITION

373kcal
Protein
35.3g
Fat
9.9g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

4 ounces Lean Ground Turkey (113g)

1/4 cup Black Beans (45g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1/8 cup diced Onion (20g)

1 tsp Olive Oil (4.5g)

1 clove Garlic, minced

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened.

  • 4

    Add the lean ground turkey to the skillet and cook until lightly browned, breaking it apart as it cooks.

  • 5

    Stir in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Sprinkle in the cumin, salt, and pepper, stirring until well combined and heated through.

  • 6

    Spoon the mixture into the hollowed bell pepper, packing it generously.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil. Bake for 25-30 minutes, until the pepper is tender.

  • 8

    Remove the foil and bake for an additional 5 minutes to lightly brown the filling.

  • 9

    Garnish with additional fresh herbs if desired, and serve warm.