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

Enjoy a vibrant mix of flavors with these fire-roasted quinoa stuffed bell peppers, loaded with lean turkey, nutritious quinoa, savory black beans, and a blend of fire-roasted tomatoes and corn. This dish is both colorful and wholesome, offering a satisfying combination of textures and a balanced profile perfect for a wholesome meal.

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NUTRITION

382kcal
Protein
33.2g
Fat
6.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

3 oz Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (93g)

1/4 cup Black Beans (43g)

1/4 cup Fire-Roasted Tomatoes (62g)

2 tbsp Corn (30g)

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, lightly score the outside to help soften during baking.

  • 3

    In a skillet over medium heat, add the ground turkey. Cook until lightly browned, breaking it apart with a spatula.

  • 4

    Stir in the cooked quinoa, black beans, fire-roasted tomatoes, and corn. Season the mixture with cumin, garlic powder, salt, and pepper. Allow it to heat through for 2-3 minutes.

  • 5

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

  • 6

    Place the stuffed bell pepper in a baking dish and cover loosely with foil.

  • 7

    Bake for 25-30 minutes until the pepper is tender and the filling is heated throughout.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

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

Enjoy a vibrant mix of flavors with these fire-roasted quinoa stuffed bell peppers, loaded with lean turkey, nutritious quinoa, savory black beans, and a blend of fire-roasted tomatoes and corn. This dish is both colorful and wholesome, offering a satisfying combination of textures and a balanced profile perfect for a wholesome meal.

NUTRITION

382kcal
Protein
33.2g
Fat
6.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

3 oz Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (93g)

1/4 cup Black Beans (43g)

1/4 cup Fire-Roasted Tomatoes (62g)

2 tbsp Corn (30g)

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, lightly score the outside to help soften during baking.

  • 3

    In a skillet over medium heat, add the ground turkey. Cook until lightly browned, breaking it apart with a spatula.

  • 4

    Stir in the cooked quinoa, black beans, fire-roasted tomatoes, and corn. Season the mixture with cumin, garlic powder, salt, and pepper. Allow it to heat through for 2-3 minutes.

  • 5

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

  • 6

    Place the stuffed bell pepper in a baking dish and cover loosely with foil.

  • 7

    Bake for 25-30 minutes until the pepper is tender and the filling is heated throughout.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.