Roasted Zesty Quinoa Stuffed Bell Peppers

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

Roasted Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Bell Peppers

Enjoy a colorful and zesty meal featuring a roasted bell pepper generously filled with a blend of zesty quinoa, black beans, and sweet corn, accented by juicy diced tomatoes and lean grilled chicken breast, all topped with a sprinkle of reduced-fat cheese. This dish not only dazzles with its vibrant hues and robust flavors but also offers a balanced mix of protein, carbs, and fats to satisfy your nutritional goals.

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NUTRITION

536kcal
Protein
47.9g
Fat
11.3g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Reduced-Fat Shredded Cheese

3 ounces Grilled Chicken Breast

1 teaspoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, and grilled chicken (chopped into bite-sized pieces).

  • 4

    Stir in lime juice, cumin, and chili powder. Season with salt and pepper to taste.

  • 5

    Stuff the bell pepper with the quinoa mixture, packing it in firmly.

  • 6

    Place the stuffed pepper in an oven-safe dish and cover with foil.

  • 7

    Bake in the preheated oven for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil, top with reduced-fat shredded cheese, and return to the oven for an additional 5 minutes until the cheese melts.

  • 9

    Let cool slightly before serving.

Roasted Zesty Quinoa Stuffed Bell Peppers

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

Roasted Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Bell Peppers

Enjoy a colorful and zesty meal featuring a roasted bell pepper generously filled with a blend of zesty quinoa, black beans, and sweet corn, accented by juicy diced tomatoes and lean grilled chicken breast, all topped with a sprinkle of reduced-fat cheese. This dish not only dazzles with its vibrant hues and robust flavors but also offers a balanced mix of protein, carbs, and fats to satisfy your nutritional goals.

NUTRITION

536kcal
Protein
47.9g
Fat
11.3g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Reduced-Fat Shredded Cheese

3 ounces Grilled Chicken Breast

1 teaspoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, and grilled chicken (chopped into bite-sized pieces).

  • 4

    Stir in lime juice, cumin, and chili powder. Season with salt and pepper to taste.

  • 5

    Stuff the bell pepper with the quinoa mixture, packing it in firmly.

  • 6

    Place the stuffed pepper in an oven-safe dish and cover with foil.

  • 7

    Bake in the preheated oven for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil, top with reduced-fat shredded cheese, and return to the oven for an additional 5 minutes until the cheese melts.

  • 9

    Let cool slightly before serving.