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

Savor the vibrant flavors of fire-roasted bell peppers brimming with a hearty mix of quinoa, black beans, lean ground turkey, and a medley of diced tomatoes and onions, harmoniously spiced with cumin and paprika. This dish delivers a satisfying balance of textures and colors, perfect for a wholesome meal that nourishes both body and soul.

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NUTRITION

465kcal
Protein
34.6g
Fat
10.7g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

3 oz Lean Ground Turkey (85g)

1/4 cup Diced Tomatoes (60g)

1/4 cup Chopped Onion (40g)

1 tsp Olive Oil (5g)

1/2 tsp Cumin

1/2 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion until translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until it's no longer pink, breaking it up into small pieces.

  • 5

    Stir in the cumin, paprika, and a pinch of salt and pepper, then add diced tomatoes, cooked quinoa, and black beans. Mix thoroughly until well combined and heated through.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell pepper, packing it in gently.

  • 7

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

  • 8

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 9

    Remove from oven, let cool slightly, 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

Savor the vibrant flavors of fire-roasted bell peppers brimming with a hearty mix of quinoa, black beans, lean ground turkey, and a medley of diced tomatoes and onions, harmoniously spiced with cumin and paprika. This dish delivers a satisfying balance of textures and colors, perfect for a wholesome meal that nourishes both body and soul.

NUTRITION

465kcal
Protein
34.6g
Fat
10.7g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

3 oz Lean Ground Turkey (85g)

1/4 cup Diced Tomatoes (60g)

1/4 cup Chopped Onion (40g)

1 tsp Olive Oil (5g)

1/2 tsp Cumin

1/2 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion until translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until it's no longer pink, breaking it up into small pieces.

  • 5

    Stir in the cumin, paprika, and a pinch of salt and pepper, then add diced tomatoes, cooked quinoa, and black beans. Mix thoroughly until well combined and heated through.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell pepper, packing it in gently.

  • 7

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

  • 8

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 9

    Remove from oven, let cool slightly, and serve warm.