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 bell peppers stuffed with a hearty mixture of quinoa, black beans, tender chicken, and fire-roasted tomatoes. This dish offers an irresistible balance of textures and a warm blend of spices, making it a filling and nutritious meal that's perfect for dinner.

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NUTRITION

580kcal
Protein
44.7g
Fat
8.5g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (150g)

1 cup cooked quinoa (185g)

3 ounces chicken breast (85g)

1/2 cup black beans (130g)

1/2 cup fire-roasted diced tomatoes (123g)

1/4 cup diced red onion (40g)

1 garlic clove, minced (3g)

1 teaspoon ground 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. If desired, lightly roast the bell pepper in the oven for 5 minutes to enhance its flavor.

  • 3

    Meanwhile, cook the quinoa according to package instructions if not already prepared.

  • 4

    Season the chicken breast with salt, pepper, cumin, and chili powder. In a skillet over medium heat, cook the chicken until fully cooked and lightly browned, then dice into small pieces.

  • 5

    In a bowl, combine the cooked quinoa, diced chicken, black beans, fire-roasted tomatoes, diced red onion, and minced garlic. Adjust seasoning with more salt, pepper, cumin, or chili powder if needed.

  • 6

    Stuff the mixture into the hollowed bell pepper. Place the stuffed bell pepper in an oven-safe dish.

  • 7

    Bake in the preheated oven for 15-20 minutes until the flavors meld together and the bell pepper is tender.

  • 8

    Remove from oven and allow to cool slightly before serving.

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 bell peppers stuffed with a hearty mixture of quinoa, black beans, tender chicken, and fire-roasted tomatoes. This dish offers an irresistible balance of textures and a warm blend of spices, making it a filling and nutritious meal that's perfect for dinner.

NUTRITION

580kcal
Protein
44.7g
Fat
8.5g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (150g)

1 cup cooked quinoa (185g)

3 ounces chicken breast (85g)

1/2 cup black beans (130g)

1/2 cup fire-roasted diced tomatoes (123g)

1/4 cup diced red onion (40g)

1 garlic clove, minced (3g)

1 teaspoon ground 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. If desired, lightly roast the bell pepper in the oven for 5 minutes to enhance its flavor.

  • 3

    Meanwhile, cook the quinoa according to package instructions if not already prepared.

  • 4

    Season the chicken breast with salt, pepper, cumin, and chili powder. In a skillet over medium heat, cook the chicken until fully cooked and lightly browned, then dice into small pieces.

  • 5

    In a bowl, combine the cooked quinoa, diced chicken, black beans, fire-roasted tomatoes, diced red onion, and minced garlic. Adjust seasoning with more salt, pepper, cumin, or chili powder if needed.

  • 6

    Stuff the mixture into the hollowed bell pepper. Place the stuffed bell pepper in an oven-safe dish.

  • 7

    Bake in the preheated oven for 15-20 minutes until the flavors meld together and the bell pepper is tender.

  • 8

    Remove from oven and allow to cool slightly before serving.