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 vibrant, fire-roasted bell peppers generously stuffed with a savory blend of quinoa, lean ground turkey, black beans, corn, and fire-roasted tomatoes. This dish bursts with smoky spice and fresh flavors, offering a satisfying meal that's both comforting and nutritious.

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NUTRITION

481kcal
Protein
41.9g
Fat
8.2g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 red bell pepper (150g)

1/2 cup cooked quinoa (93g)

3 oz lean ground turkey (85g)

1/2 cup black beans (130g)

1/2 cup corn (82g)

1/4 cup fire-roasted diced tomatoes (62g)

1/2 tsp cumin

1/2 tsp chili powder

Salt and pepper to taste

1 tbsp fresh cilantro (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes. If it is too large, you might want to use half or pound-sized peppers for even stuffing.

  • 3

    Heat a non-stick pan over medium heat and add the lean ground turkey. Cook until lightly browned, breaking it up with a spoon.

  • 4

    Add the cumin, chili powder, salt, and pepper to the turkey. Stir to combine.

  • 5

    Mix in the cooked quinoa, black beans, corn, and fire-roasted diced tomatoes to the pan. Stir until all ingredients are well blended and heated through.

  • 6

    Stuff the bell pepper with the turkey and quinoa mixture.

  • 7

    Place the stuffed bell pepper in an oven-safe baking dish and cover with foil.

  • 8

    Bake for 25-30 minutes until the pepper is tender.

  • 9

    Garnish with chopped fresh cilantro 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

Enjoy vibrant, fire-roasted bell peppers generously stuffed with a savory blend of quinoa, lean ground turkey, black beans, corn, and fire-roasted tomatoes. This dish bursts with smoky spice and fresh flavors, offering a satisfying meal that's both comforting and nutritious.

NUTRITION

481kcal
Protein
41.9g
Fat
8.2g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 red bell pepper (150g)

1/2 cup cooked quinoa (93g)

3 oz lean ground turkey (85g)

1/2 cup black beans (130g)

1/2 cup corn (82g)

1/4 cup fire-roasted diced tomatoes (62g)

1/2 tsp cumin

1/2 tsp chili powder

Salt and pepper to taste

1 tbsp fresh cilantro (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes. If it is too large, you might want to use half or pound-sized peppers for even stuffing.

  • 3

    Heat a non-stick pan over medium heat and add the lean ground turkey. Cook until lightly browned, breaking it up with a spoon.

  • 4

    Add the cumin, chili powder, salt, and pepper to the turkey. Stir to combine.

  • 5

    Mix in the cooked quinoa, black beans, corn, and fire-roasted diced tomatoes to the pan. Stir until all ingredients are well blended and heated through.

  • 6

    Stuff the bell pepper with the turkey and quinoa mixture.

  • 7

    Place the stuffed bell pepper in an oven-safe baking dish and cover with foil.

  • 8

    Bake for 25-30 minutes until the pepper is tender.

  • 9

    Garnish with chopped fresh cilantro if desired, and serve warm.