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 flavors in these roasted bell peppers, filled with a zesty mix of quinoa, tender shredded chicken, black beans, and sweet corn, all brought together with a burst of fresh diced tomatoes and aromatic spices. This satisfying dish is perfect for any meal, delivering a bright and hearty balance of protein, textures, and a touch of crunch from the peppers.

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NUTRITION

441kcal
Protein
38.2g
Fat
11.6g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

3 oz Shredded Chicken Breast (85g)

1/4 cup Black Beans (60g)

1/4 cup Sweet Corn (40g)

1/4 cup Diced Tomatoes (60g)

1 tsp Olive Oil (4.5g)

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, shredded chicken, black beans, sweet corn, and diced tomatoes.

  • 4

    Add olive oil, cumin, chili powder, salt, and pepper to the mix. Stir until all ingredients are evenly distributed.

  • 5

    Place the bell pepper on a baking dish. Fill the cavity with the quinoa mixture, pressing gently to pack the filling.

  • 6

    Roast in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove from the oven 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

Enjoy a vibrant medley of flavors in these roasted bell peppers, filled with a zesty mix of quinoa, tender shredded chicken, black beans, and sweet corn, all brought together with a burst of fresh diced tomatoes and aromatic spices. This satisfying dish is perfect for any meal, delivering a bright and hearty balance of protein, textures, and a touch of crunch from the peppers.

NUTRITION

441kcal
Protein
38.2g
Fat
11.6g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

3 oz Shredded Chicken Breast (85g)

1/4 cup Black Beans (60g)

1/4 cup Sweet Corn (40g)

1/4 cup Diced Tomatoes (60g)

1 tsp Olive Oil (4.5g)

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, shredded chicken, black beans, sweet corn, and diced tomatoes.

  • 4

    Add olive oil, cumin, chili powder, salt, and pepper to the mix. Stir until all ingredients are evenly distributed.

  • 5

    Place the bell pepper on a baking dish. Fill the cavity with the quinoa mixture, pressing gently to pack the filling.

  • 6

    Roast in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm.