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 medley of flavors in these fire-roasted bell peppers filled with a hearty mix of lean ground turkey, protein-packed quinoa, black beans, sweet corn, and fire-roasted tomatoes. This dish is perfectly balanced and colorful, delivering a satisfying texture and a burst of smoky, herb-infused taste in every bite.

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NUTRITION

438kcal
Protein
36.7g
Fat
7.3g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

3 oz Lean Ground Turkey

1/2 cup cooked Quinoa (93g)

1/2 cup Black Beans, rinsed and drained (130g)

1/2 cup Fire-Roasted Diced Tomatoes (120g)

1/4 cup Sweet Corn (40g)

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

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

  • 3

    In a pan, cook the lean ground turkey over medium heat until browned, breaking it apart as it cooks.

  • 4

    Stir in the cumin, chili powder, salt, and pepper with the turkey.

  • 5

    Mix in the cooked quinoa, black beans, fire-roasted tomatoes, and sweet corn. Let the mixture heat through for a couple of minutes.

  • 6

    Spoon the filling into the hollowed bell pepper, packing it in gently.

  • 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 during the last 5 minutes of baking to slightly caramelize the top if desired.

  • 9

    Serve hot and enjoy your nutritious, protein-packed 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

Enjoy a vibrant medley of flavors in these fire-roasted bell peppers filled with a hearty mix of lean ground turkey, protein-packed quinoa, black beans, sweet corn, and fire-roasted tomatoes. This dish is perfectly balanced and colorful, delivering a satisfying texture and a burst of smoky, herb-infused taste in every bite.

NUTRITION

438kcal
Protein
36.7g
Fat
7.3g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

3 oz Lean Ground Turkey

1/2 cup cooked Quinoa (93g)

1/2 cup Black Beans, rinsed and drained (130g)

1/2 cup Fire-Roasted Diced Tomatoes (120g)

1/4 cup Sweet Corn (40g)

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

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

  • 3

    In a pan, cook the lean ground turkey over medium heat until browned, breaking it apart as it cooks.

  • 4

    Stir in the cumin, chili powder, salt, and pepper with the turkey.

  • 5

    Mix in the cooked quinoa, black beans, fire-roasted tomatoes, and sweet corn. Let the mixture heat through for a couple of minutes.

  • 6

    Spoon the filling into the hollowed bell pepper, packing it in gently.

  • 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 during the last 5 minutes of baking to slightly caramelize the top if desired.

  • 9

    Serve hot and enjoy your nutritious, protein-packed meal!