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

Delight in these vibrant bell peppers stuffed with a hearty mix of fire-roasted tomatoes, quinoa, black beans, and lean ground turkey. Enhanced with a blend of cumin, garlic, and fresh cilantro, this dish delivers a burst of smoky flavor and balanced nutrition perfect for a satisfying meal.

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NUTRITION

460kcal
Protein
41.7g
Fat
6.7g
Carbs
64.7g

SERVINGS

1 serving

INGREDIENTS

1 Large Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

3 ounces Lean Ground Turkey (85g)

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

1/4 cup Corn (40g)

2 cloves Garlic

1 teaspoon Ground Cumin

2 tablespoons Fresh Cilantro

Salt and 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. Set aside.

  • 3

    In a skillet, cook the lean ground turkey over medium heat until fully browned. Add minced garlic and continue cooking for another minute.

  • 4

    Stir in the fire-roasted diced tomatoes, black beans, corn, and ground cumin into the skillet. Allow the mixture to simmer for 3-4 minutes, then fold in the cooked quinoa. Season with salt and pepper.

  • 5

    Spoon the filling into the prepared bell pepper, pressing gently to pack the mixture.

  • 6

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

  • 7

    Remove from the oven, garnish with fresh cilantro, and serve warm.

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

Delight in these vibrant bell peppers stuffed with a hearty mix of fire-roasted tomatoes, quinoa, black beans, and lean ground turkey. Enhanced with a blend of cumin, garlic, and fresh cilantro, this dish delivers a burst of smoky flavor and balanced nutrition perfect for a satisfying meal.

NUTRITION

460kcal
Protein
41.7g
Fat
6.7g
Carbs
64.7g

SERVINGS

1 serving

INGREDIENTS

1 Large Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

3 ounces Lean Ground Turkey (85g)

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

1/4 cup Corn (40g)

2 cloves Garlic

1 teaspoon Ground Cumin

2 tablespoons Fresh Cilantro

Salt and 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. Set aside.

  • 3

    In a skillet, cook the lean ground turkey over medium heat until fully browned. Add minced garlic and continue cooking for another minute.

  • 4

    Stir in the fire-roasted diced tomatoes, black beans, corn, and ground cumin into the skillet. Allow the mixture to simmer for 3-4 minutes, then fold in the cooked quinoa. Season with salt and pepper.

  • 5

    Spoon the filling into the prepared bell pepper, pressing gently to pack the mixture.

  • 6

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

  • 7

    Remove from the oven, garnish with fresh cilantro, and serve warm.