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

A vibrant, nutrient-packed dish featuring a tender roasted red bell pepper filled with a savory blend of quinoa, lean ground turkey, black beans, corn, and diced tomatoes, all brightened by zesty lime and garlic. This dish delivers a delightful mix of textures and flavors, perfect for a wholesome dinner that satisfies both taste and nutritional goals.

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NUTRITION

519kcal
Protein
37.0g
Fat
16.3g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

3 ounces Ground Turkey (93% lean)

1/2 cup Cooked Quinoa

1/2 cup Black Beans (cooked, no salt)

1/3 cup Diced Tomatoes

1/4 cup Corn

1 tsp Olive Oil

1 clove Garlic (minced)

1 tbsp Lime Juice

1 tbsp Cilantro (chopped)

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds. If needed, trim a thin layer from the bottom so it stands upright.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add ground turkey to the skillet and cook until lightly browned and fully cooked, breaking it up with a spatula as it cooks. Season with salt, pepper, and cumin.

  • 5

    In a bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, lime juice, and chopped cilantro. Mix well.

  • 6

    Stir the cooked turkey into the quinoa mixture, ensuring even distribution of ingredients.

  • 7

    Stuff the hollowed bell pepper with the mixture, packing it in gently.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, and serve warm.

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

A vibrant, nutrient-packed dish featuring a tender roasted red bell pepper filled with a savory blend of quinoa, lean ground turkey, black beans, corn, and diced tomatoes, all brightened by zesty lime and garlic. This dish delivers a delightful mix of textures and flavors, perfect for a wholesome dinner that satisfies both taste and nutritional goals.

NUTRITION

519kcal
Protein
37.0g
Fat
16.3g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

3 ounces Ground Turkey (93% lean)

1/2 cup Cooked Quinoa

1/2 cup Black Beans (cooked, no salt)

1/3 cup Diced Tomatoes

1/4 cup Corn

1 tsp Olive Oil

1 clove Garlic (minced)

1 tbsp Lime Juice

1 tbsp Cilantro (chopped)

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds. If needed, trim a thin layer from the bottom so it stands upright.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add ground turkey to the skillet and cook until lightly browned and fully cooked, breaking it up with a spatula as it cooks. Season with salt, pepper, and cumin.

  • 5

    In a bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, lime juice, and chopped cilantro. Mix well.

  • 6

    Stir the cooked turkey into the quinoa mixture, ensuring even distribution of ingredients.

  • 7

    Stuff the hollowed bell pepper with the mixture, packing it in gently.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, and serve warm.