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 vibrant medley of roasted bell peppers filled with a zesty blend of quinoa, black beans, corn, and fresh veggies, enhanced with tangy lime and cilantro, and topped with succulent grilled chicken and a sprinkle of melted cheese. This dish brings together a perfect balance of textures and flavors, offering a wholesome and satisfying meal.

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NUTRITION

505kcal
Protein
41.8g
Fat
16.2g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

0.5 cup Cooked Quinoa (92g)

0.25 cup Black Beans (43g)

0.25 cup Corn Kernels (41g)

0.25 cup Diced Tomatoes (62g)

2 tbsp Red Onion (20g)

3 oz Grilled Chicken Breast (85g)

0.125 portion Avocado (30g)

0.125 cup Shredded Cheddar Cheese (28g)

1 tbsp Lime Juice & Zest (15g)

1 tbsp Fresh Cilantro (2g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, diced red onion, lime juice & zest, and chopped cilantro. Stir gently to mix all the flavors.

  • 4

    Fold in the grilled chicken cubes into the mixture.

  • 5

    Stuff the bell pepper with the quinoa-chicken mixture, packing it well.

  • 6

    Place the stuffed pepper on a baking tray and roast in the oven for 15-20 minutes until the pepper is tender.

  • 7

    Remove from the oven and sprinkle the shredded cheese on top. Return to the oven for an additional 3-5 minutes until the cheese is slightly melted.

  • 8

    Serve warm, and optionally top with a few slices of avocado for creamy texture.

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 vibrant medley of roasted bell peppers filled with a zesty blend of quinoa, black beans, corn, and fresh veggies, enhanced with tangy lime and cilantro, and topped with succulent grilled chicken and a sprinkle of melted cheese. This dish brings together a perfect balance of textures and flavors, offering a wholesome and satisfying meal.

NUTRITION

505kcal
Protein
41.8g
Fat
16.2g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

0.5 cup Cooked Quinoa (92g)

0.25 cup Black Beans (43g)

0.25 cup Corn Kernels (41g)

0.25 cup Diced Tomatoes (62g)

2 tbsp Red Onion (20g)

3 oz Grilled Chicken Breast (85g)

0.125 portion Avocado (30g)

0.125 cup Shredded Cheddar Cheese (28g)

1 tbsp Lime Juice & Zest (15g)

1 tbsp Fresh Cilantro (2g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, diced red onion, lime juice & zest, and chopped cilantro. Stir gently to mix all the flavors.

  • 4

    Fold in the grilled chicken cubes into the mixture.

  • 5

    Stuff the bell pepper with the quinoa-chicken mixture, packing it well.

  • 6

    Place the stuffed pepper on a baking tray and roast in the oven for 15-20 minutes until the pepper is tender.

  • 7

    Remove from the oven and sprinkle the shredded cheese on top. Return to the oven for an additional 3-5 minutes until the cheese is slightly melted.

  • 8

    Serve warm, and optionally top with a few slices of avocado for creamy texture.