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

Experience a robust medley of flavors with these fire-roasted bell peppers stuffed with a vibrant blend of quinoa, black beans, and lean ground turkey. Enhanced with fire-roasted tomatoes and a flavorful mix of spices, every bite delivers a perfect balance of protein and wholesome nourishment, making it an ideal choice for a filling dinner.

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NUTRITION

472kcal
Protein
40.3g
Fat
11g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

3 ounces ground turkey (lean, 93%)

1/2 cup cooked quinoa

1/2 cup black beans

1/2 cup fire-roasted diced tomatoes

2 tablespoons red onion, diced

2 teaspoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

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. If desired, lightly blanch the pepper in boiling water for 3 minutes to soften slightly, then drain.

  • 3

    Heat olive oil in a skillet over medium heat. Add the diced red onion and sauté until softened, about 2 minutes.

  • 4

    Add the ground turkey to the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks.

  • 5

    Stir in the fire-roasted diced tomatoes, cumin, chili powder, salt, and pepper. Allow the mixture to simmer for 3-4 minutes. Remove from heat.

  • 6

    In a large bowl, combine the cooked quinoa and black beans. Fold in the turkey mixture until evenly distributed.

  • 7

    Spoon the filling into the prepared bell pepper, packing it generously.

  • 8

    Place the stuffed pepper in a baking dish and bake in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven 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

Experience a robust medley of flavors with these fire-roasted bell peppers stuffed with a vibrant blend of quinoa, black beans, and lean ground turkey. Enhanced with fire-roasted tomatoes and a flavorful mix of spices, every bite delivers a perfect balance of protein and wholesome nourishment, making it an ideal choice for a filling dinner.

NUTRITION

472kcal
Protein
40.3g
Fat
11g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

3 ounces ground turkey (lean, 93%)

1/2 cup cooked quinoa

1/2 cup black beans

1/2 cup fire-roasted diced tomatoes

2 tablespoons red onion, diced

2 teaspoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

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. If desired, lightly blanch the pepper in boiling water for 3 minutes to soften slightly, then drain.

  • 3

    Heat olive oil in a skillet over medium heat. Add the diced red onion and sauté until softened, about 2 minutes.

  • 4

    Add the ground turkey to the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks.

  • 5

    Stir in the fire-roasted diced tomatoes, cumin, chili powder, salt, and pepper. Allow the mixture to simmer for 3-4 minutes. Remove from heat.

  • 6

    In a large bowl, combine the cooked quinoa and black beans. Fold in the turkey mixture until evenly distributed.

  • 7

    Spoon the filling into the prepared bell pepper, packing it generously.

  • 8

    Place the stuffed pepper in a baking dish and bake in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven and serve warm.