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 flavors of fire-roasted diced tomatoes paired with lean ground turkey, fluffy quinoa, and hearty black beans, all nestled in a roasted bell pepper. This dish is a wholesome blend of smoky, zesty, and fresh notes, perfect for a balanced meal any time of day.

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NUTRITION

363kcal
Protein
35.7g
Fat
14.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (120g)

3 ounces Lean Ground Turkey (85g)

1/3 cup Cooked Quinoa (55g)

1/4 cup Black Beans (60g)

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

1/8 cup diced Onion (20g)

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off of the bell pepper and remove the seeds and membranes. If desired, lightly brush the inside with a small amount of olive oil.

  • 3

    In a skillet over medium heat, add olive oil and sauté the diced onions until translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until it is browned and fully cooked. Stir in the chili powder and cumin, letting the spices bloom for about a minute.

  • 5

    Mix in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Stir well to combine all the flavors, and let the mixture heat through for a couple of minutes.

  • 6

    Stuff the bell pepper with the quinoa-turkey mixture, packing it well.

  • 7

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

  • 8

    Remove the foil during the last 5 minutes of baking if you prefer a slightly crisp top.

  • 9

    Serve warm and enjoy your nutritious and flavorful meal.

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 flavors of fire-roasted diced tomatoes paired with lean ground turkey, fluffy quinoa, and hearty black beans, all nestled in a roasted bell pepper. This dish is a wholesome blend of smoky, zesty, and fresh notes, perfect for a balanced meal any time of day.

NUTRITION

363kcal
Protein
35.7g
Fat
14.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (120g)

3 ounces Lean Ground Turkey (85g)

1/3 cup Cooked Quinoa (55g)

1/4 cup Black Beans (60g)

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

1/8 cup diced Onion (20g)

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off of the bell pepper and remove the seeds and membranes. If desired, lightly brush the inside with a small amount of olive oil.

  • 3

    In a skillet over medium heat, add olive oil and sauté the diced onions until translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until it is browned and fully cooked. Stir in the chili powder and cumin, letting the spices bloom for about a minute.

  • 5

    Mix in the cooked quinoa, black beans, and fire-roasted diced tomatoes. Stir well to combine all the flavors, and let the mixture heat through for a couple of minutes.

  • 6

    Stuff the bell pepper with the quinoa-turkey mixture, packing it well.

  • 7

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

  • 8

    Remove the foil during the last 5 minutes of baking if you prefer a slightly crisp top.

  • 9

    Serve warm and enjoy your nutritious and flavorful meal.