Baked Zesty Quinoa Stuffed Bell Peppers

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

Baked Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Bell Peppers

Savor the vibrant flavors of our Baked Zesty Quinoa Stuffed Bell Peppers, featuring a hearty mix of quinoa, black beans, corn, and tangy diced tomatoes, all enlivened with zesty spices and a squeeze of lime. Enhanced with tender grilled chicken and a sprinkle of creamy feta, this dish is both nutritious and satisfying—a perfect balance of taste and wellness.

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NUTRITION

543kcal
Protein
33.6g
Fat
16.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

2 Red Bell Peppers

1/2 cup Cooked Quinoa

1/3 cup Black Beans

1/3 cup Corn

1/4 cup Diced Tomatoes

1/4 cup Chopped Red Onion

2 oz Grilled Chicken Breast, Diced

1/8 cup Crumbled Feta Cheese

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin Powder

1 tsp Chili Powder

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

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

  • 4

    Add the diced grilled chicken, olive oil, lime juice, cumin powder, and chili powder to the bowl. Stir well to mix all flavors evenly.

  • 5

    Fill each bell pepper with the quinoa mixture, packing the filling tightly.

  • 6

    Place the stuffed peppers in a baking dish and cover with foil.

  • 7

    Bake in the preheated oven for 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil, sprinkle crumbled feta cheese over the top, and bake for an additional 5 minutes to allow the cheese to melt slightly.

  • 9

    Serve warm and enjoy the zesty burst of flavors.

Baked Zesty Quinoa Stuffed Bell Peppers

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

Baked Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Bell Peppers

Savor the vibrant flavors of our Baked Zesty Quinoa Stuffed Bell Peppers, featuring a hearty mix of quinoa, black beans, corn, and tangy diced tomatoes, all enlivened with zesty spices and a squeeze of lime. Enhanced with tender grilled chicken and a sprinkle of creamy feta, this dish is both nutritious and satisfying—a perfect balance of taste and wellness.

NUTRITION

543kcal
Protein
33.6g
Fat
16.6g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

2 Red Bell Peppers

1/2 cup Cooked Quinoa

1/3 cup Black Beans

1/3 cup Corn

1/4 cup Diced Tomatoes

1/4 cup Chopped Red Onion

2 oz Grilled Chicken Breast, Diced

1/8 cup Crumbled Feta Cheese

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin Powder

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

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

  • 4

    Add the diced grilled chicken, olive oil, lime juice, cumin powder, and chili powder to the bowl. Stir well to mix all flavors evenly.

  • 5

    Fill each bell pepper with the quinoa mixture, packing the filling tightly.

  • 6

    Place the stuffed peppers in a baking dish and cover with foil.

  • 7

    Bake in the preheated oven for 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil, sprinkle crumbled feta cheese over the top, and bake for an additional 5 minutes to allow the cheese to melt slightly.

  • 9

    Serve warm and enjoy the zesty burst of flavors.