Roasted Bell Peppers Stuffed with Zesty Quinoa

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

Roasted Bell Peppers Stuffed with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers Stuffed with Zesty Quinoa

Savor a vibrant, zesty dish with a roasted red bell pepper generously filled with fluffy quinoa, hearty black beans, tender chicken, fresh tomatoes, and spinach, all brightened with a squeeze of lime and a sprinkle of cumin. This balanced meal harmonizes robust flavors with a nutritious twist, perfect for any time of day.

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NUTRITION

484kcal
Protein
49.7g
Fat
7.5g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/2 cup cooked Black Beans

1/4 cup Diced Tomatoes

1 cup Fresh Spinach

1 tbsp Lime Juice

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 and membranes.

  • 3

    Place the pepper in a baking dish and drizzle lightly with a bit of lime juice, then roast for about 15 minutes to soften.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and cumin, and grill or pan-sear until fully cooked. Once cooked, dice into small pieces.

  • 5

    In a mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, fresh spinach, and the diced chicken.

  • 6

    Add the remaining lime juice, an extra pinch of cumin, salt, and pepper to taste, mixing well to ensure even flavor.

  • 7

    Stuff the roasted bell pepper with the quinoa mixture and return it to the oven for an additional 5-7 minutes to meld flavors.

  • 8

    Remove from the oven, garnish with an additional sprinkle of fresh cilantro if desired, and serve warm.

Roasted Bell Peppers Stuffed with Zesty Quinoa

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

Roasted Bell Peppers Stuffed with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers Stuffed with Zesty Quinoa

Savor a vibrant, zesty dish with a roasted red bell pepper generously filled with fluffy quinoa, hearty black beans, tender chicken, fresh tomatoes, and spinach, all brightened with a squeeze of lime and a sprinkle of cumin. This balanced meal harmonizes robust flavors with a nutritious twist, perfect for any time of day.

NUTRITION

484kcal
Protein
49.7g
Fat
7.5g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/2 cup cooked Black Beans

1/4 cup Diced Tomatoes

1 cup Fresh Spinach

1 tbsp Lime Juice

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 and membranes.

  • 3

    Place the pepper in a baking dish and drizzle lightly with a bit of lime juice, then roast for about 15 minutes to soften.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and cumin, and grill or pan-sear until fully cooked. Once cooked, dice into small pieces.

  • 5

    In a mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, fresh spinach, and the diced chicken.

  • 6

    Add the remaining lime juice, an extra pinch of cumin, salt, and pepper to taste, mixing well to ensure even flavor.

  • 7

    Stuff the roasted bell pepper with the quinoa mixture and return it to the oven for an additional 5-7 minutes to meld flavors.

  • 8

    Remove from the oven, garnish with an additional sprinkle of fresh cilantro if desired, and serve warm.