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, nutrient-packed roasted red bell pepper filled with zesty quinoa, black beans, sweet corn, and tender chicken breast. This dish bursts with flavor from fresh diced tomatoes and red onion, all elevated by a touch of extra virgin olive oil and a squeeze of lime, creating a well-balanced meal that's as appealing to the eye as it is to the palate.

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NUTRITION

521kcal
Protein
45.8g
Fat
11.6g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/3 cup Black Beans (60g)

1/3 cup Sweet Corn (50g)

1/4 cup Diced Tomatoes (40g)

1/2 medium Red Onion (30g)

4 ounces Chicken Breast (113g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lime Juice (15g)

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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, creating a cavity for the stuffing.

  • 3

    In a bowl, combine the cooked quinoa, black beans, sweet corn, diced tomatoes, finely chopped red onion, and diced or shredded chicken breast.

  • 4

    Drizzle in the extra virgin olive oil and lime juice, and gently mix to combine all flavors. Season with salt and pepper to taste, if desired.

  • 5

    Stuff the red bell pepper with the mixture, packing it firmly.

  • 6

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

  • 7

    Serve warm and enjoy your zesty, protein-packed meal.

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, nutrient-packed roasted red bell pepper filled with zesty quinoa, black beans, sweet corn, and tender chicken breast. This dish bursts with flavor from fresh diced tomatoes and red onion, all elevated by a touch of extra virgin olive oil and a squeeze of lime, creating a well-balanced meal that's as appealing to the eye as it is to the palate.

NUTRITION

521kcal
Protein
45.8g
Fat
11.6g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/3 cup Black Beans (60g)

1/3 cup Sweet Corn (50g)

1/4 cup Diced Tomatoes (40g)

1/2 medium Red Onion (30g)

4 ounces Chicken Breast (113g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lime Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds, creating a cavity for the stuffing.

  • 3

    In a bowl, combine the cooked quinoa, black beans, sweet corn, diced tomatoes, finely chopped red onion, and diced or shredded chicken breast.

  • 4

    Drizzle in the extra virgin olive oil and lime juice, and gently mix to combine all flavors. Season with salt and pepper to taste, if desired.

  • 5

    Stuff the red bell pepper with the mixture, packing it firmly.

  • 6

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

  • 7

    Serve warm and enjoy your zesty, protein-packed meal.