Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a burst of flavors with these roasted bell peppers filled with a zesty mix of quinoa, black beans, corn, succulent grilled chicken breast, and a sprinkle of low-fat cheese. This dish brings together a balanced blend of textures and tastes, with a satisfying protein punch and a refreshing citrus twist.

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NUTRITION

578kcal
Protein
48.6g
Fat
12.8g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

2 Red Bell Peppers

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/2 cup Corn Kernels

3 ounces Grilled Chicken Breast

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn kernels, diced grilled chicken breast, olive oil, lime juice, cumin, chili powder, salt, and pepper. Stir well to mix all flavors evenly.

  • 4

    Stuff the bell peppers with the quinoa mixture and place them on a baking dish.

  • 5

    Roast in the preheated oven for about 20-25 minutes until the peppers are tender and slightly charred on the edges.

  • 6

    Remove the peppers from the oven, sprinkle the low-fat shredded cheese on top, and if desired, return to the oven for an additional 3-5 minutes until the cheese is melted.

  • 7

    Serve warm and enjoy your zesty stuffed peppers.

Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a burst of flavors with these roasted bell peppers filled with a zesty mix of quinoa, black beans, corn, succulent grilled chicken breast, and a sprinkle of low-fat cheese. This dish brings together a balanced blend of textures and tastes, with a satisfying protein punch and a refreshing citrus twist.

NUTRITION

578kcal
Protein
48.6g
Fat
12.8g
Carbs
73.3g

SERVINGS

1 serving

INGREDIENTS

2 Red Bell Peppers

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/2 cup Corn Kernels

3 ounces Grilled Chicken Breast

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn kernels, diced grilled chicken breast, olive oil, lime juice, cumin, chili powder, salt, and pepper. Stir well to mix all flavors evenly.

  • 4

    Stuff the bell peppers with the quinoa mixture and place them on a baking dish.

  • 5

    Roast in the preheated oven for about 20-25 minutes until the peppers are tender and slightly charred on the edges.

  • 6

    Remove the peppers from the oven, sprinkle the low-fat shredded cheese on top, and if desired, return to the oven for an additional 3-5 minutes until the cheese is melted.

  • 7

    Serve warm and enjoy your zesty stuffed peppers.