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

Savor the vibrant flavors of fire-roasted tomatoes melded with hearty quinoa, black beans, and lean turkey, all nestled inside sweet, tender bell peppers. This nutritious and colorful dish delivers a satisfying blend of textures and a balanced profile perfect for a wholesome meal.

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NUTRITION

465kcal
Protein
36g
Fat
11.3g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey

0.5 cup Black Beans

0.5 cup Cooked Quinoa

2 medium Red Bell Peppers

0.25 cup Fire-Roasted Diced Tomatoes

0.25 cup Diced Onion

1 clove Garlic (minced)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove seeds and membranes. Set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet, cooking until browned and fully cooked, breaking it apart with a spatula.

  • 5

    Stir in the fire-roasted diced tomatoes, black beans, and cooked quinoa. Season with salt and pepper to taste, allowing the flavors to meld for 2 minutes.

  • 6

    Fill each bell pepper with the turkey-quinoa mixture, packing the filling gently.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil for the last 5 minutes of baking to lightly brown the tops if desired. 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

Savor the vibrant flavors of fire-roasted tomatoes melded with hearty quinoa, black beans, and lean turkey, all nestled inside sweet, tender bell peppers. This nutritious and colorful dish delivers a satisfying blend of textures and a balanced profile perfect for a wholesome meal.

NUTRITION

465kcal
Protein
36g
Fat
11.3g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey

0.5 cup Black Beans

0.5 cup Cooked Quinoa

2 medium Red Bell Peppers

0.25 cup Fire-Roasted Diced Tomatoes

0.25 cup Diced Onion

1 clove Garlic (minced)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove seeds and membranes. Set aside.

  • 3

    In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet, cooking until browned and fully cooked, breaking it apart with a spatula.

  • 5

    Stir in the fire-roasted diced tomatoes, black beans, and cooked quinoa. Season with salt and pepper to taste, allowing the flavors to meld for 2 minutes.

  • 6

    Fill each bell pepper with the turkey-quinoa mixture, packing the filling gently.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil for the last 5 minutes of baking to lightly brown the tops if desired. Serve warm.