Name: Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Red Bell Pepper; 1/2 cup Cooked Quinoa; 1/2 cup Black Beans; 3 ounces Lean Ground Turkey; 1/4 cup Diced Tomatoes; 1/4 cup Chopped Onion; 1/2 teaspoon Cumin; 1/2 teaspoon Chili Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Quinoa and Black Bean Stuffed Bell Peppers

Savor the vibrant flavors of fire-roasted bell peppers stuffed with a hearty blend of quinoa, black beans, lean ground turkey, and diced tomatoes, all seasoned with a touch of cumin and chili powder for a balanced and protein-packed meal.

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NUTRITION

Protein

38.6g

Fat

6.5g

Carbs

56.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

3 ounces Lean Ground Turkey

1/4 cup Diced Tomatoes

1/4 cup Chopped Onion

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Slice the top off the red bell pepper and remove the seeds and membranes.
3
In a skillet over medium heat, cook the lean ground turkey until browned. Add the chopped onion and sauté until translucent, then stir in the cumin, chili powder, salt, and pepper.
4
Mix the cooked quinoa, black beans, and diced tomatoes into the turkey mixture until well combined.
5
Stuff the bell pepper with the quinoa and turkey mixture. If desired, spoon a little extra diced tomatoes on top.
6
Place the stuffed bell pepper in a baking dish and cover with foil. Bake for 25-30 minutes or until the pepper is tender.
7
Remove the foil and bake for an additional 5 minutes for a slight crisp on top. Serve warm.