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 a vibrant dish featuring fire-roasted bell peppers generously filled with a hearty blend of lean ground turkey, protein-packed black beans, and fluffy quinoa, all brought together with fire-roasted tomatoes and a hint of olive oil. This dish is a beautiful combination of textures and flavors that delivers warmth and nourishment in each bite.

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NUTRITION

423kcal
Protein
32.9g
Fat
14.7g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (150g)

4 ounces Lean Ground Turkey

1/2 cup Black Beans (130g)

1/3 cup Cooked Quinoa (55g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1 teaspoon Olive Oil

1/2 teaspoon Cumin

Salt & Pepper to taste

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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. Set aside.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the ground turkey until browned and cooked through, breaking it up as it cooks.

  • 4

    Stir in the fire-roasted diced tomatoes, black beans, cooked quinoa, and cumin. Season with salt and pepper to taste. Allow the mixture to warm through for 2-3 minutes.

  • 5

    Fill the bell pepper with the turkey and quinoa mixture, pressing gently to pack the filling.

  • 6

    Place the stuffed pepper in an oven-safe dish and cover loosely with foil. Bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes to let the top set slightly.

  • 7

    Remove from the oven 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 a vibrant dish featuring fire-roasted bell peppers generously filled with a hearty blend of lean ground turkey, protein-packed black beans, and fluffy quinoa, all brought together with fire-roasted tomatoes and a hint of olive oil. This dish is a beautiful combination of textures and flavors that delivers warmth and nourishment in each bite.

NUTRITION

423kcal
Protein
32.9g
Fat
14.7g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (150g)

4 ounces Lean Ground Turkey

1/2 cup Black Beans (130g)

1/3 cup Cooked Quinoa (55g)

1/4 cup Fire-Roasted Diced Tomatoes (60g)

1 teaspoon Olive Oil

1/2 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the ground turkey until browned and cooked through, breaking it up as it cooks.

  • 4

    Stir in the fire-roasted diced tomatoes, black beans, cooked quinoa, and cumin. Season with salt and pepper to taste. Allow the mixture to warm through for 2-3 minutes.

  • 5

    Fill the bell pepper with the turkey and quinoa mixture, pressing gently to pack the filling.

  • 6

    Place the stuffed pepper in an oven-safe dish and cover loosely with foil. Bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes to let the top set slightly.

  • 7

    Remove from the oven and serve warm.