Roasted Bell Peppers Stuffed with Zesty Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Bell Peppers Stuffed with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers Stuffed with Zesty Quinoa

Enjoy a vibrant, protein-packed stuffed bell pepper filled with zesty quinoa, black beans, corn, diced tomatoes, and red onion, topped with grilled chicken and crumbled feta cheese. This dish offers a mix of textures and bursts of flavor from fresh cilantro and lime, making it a satisfying meal any time of day.

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NUTRITION

470kcal
Protein
41g
Fat
12.3g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/2 cup cooked quinoa

1/4 cup black beans

1/4 cup corn kernels

1/4 cup diced tomatoes

1/2 small red onion

3 ounces grilled chicken breast

2 tablespoons feta cheese

2 tablespoons fresh cilantro

2 tablespoons lime juice

1 teaspoon ground cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the top off the red bell pepper and remove the seeds and membranes.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and finely diced red onion.

  • 4

    Add lime juice, ground cumin, chopped cilantro, salt, and pepper to the mix and stir to distribute the flavors.

  • 5

    Fold in the grilled chicken pieces and crumbled feta cheese gently into the quinoa mixture.

  • 6

    Spoon the mixture into the hollowed bell pepper, packing it well.

  • 7

    Place the stuffed pepper on a baking sheet and roast in the oven for about 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Garnish with extra cilantro and a squeeze of lime before serving.

Roasted Bell Peppers Stuffed with Zesty Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Bell Peppers Stuffed with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers Stuffed with Zesty Quinoa

Enjoy a vibrant, protein-packed stuffed bell pepper filled with zesty quinoa, black beans, corn, diced tomatoes, and red onion, topped with grilled chicken and crumbled feta cheese. This dish offers a mix of textures and bursts of flavor from fresh cilantro and lime, making it a satisfying meal any time of day.

NUTRITION

470kcal
Protein
41g
Fat
12.3g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/2 cup cooked quinoa

1/4 cup black beans

1/4 cup corn kernels

1/4 cup diced tomatoes

1/2 small red onion

3 ounces grilled chicken breast

2 tablespoons feta cheese

2 tablespoons fresh cilantro

2 tablespoons lime juice

1 teaspoon ground cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the top off the red bell pepper and remove the seeds and membranes.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and finely diced red onion.

  • 4

    Add lime juice, ground cumin, chopped cilantro, salt, and pepper to the mix and stir to distribute the flavors.

  • 5

    Fold in the grilled chicken pieces and crumbled feta cheese gently into the quinoa mixture.

  • 6

    Spoon the mixture into the hollowed bell pepper, packing it well.

  • 7

    Place the stuffed pepper on a baking sheet and roast in the oven for about 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Garnish with extra cilantro and a squeeze of lime before serving.