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

Savor a vibrant medley of flavors in this roasted bell pepper stuffed with a zesty blend of quinoa, black beans, corn, and lean ground turkey, all brightened up with a splash of diced tomatoes, lemon zest, and aromatic spices. The dish offers a delightful mix of textures—from the tender, roasted pepper to the hearty, savory filling—making it a nutritious and palate-pleasing meal perfect for a wholesome dinner.

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NUTRITION

409kcal
Protein
32.3g
Fat
10.4g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked white quinoa

1/4 cup cooked black beans

1/4 cup cooked sweet corn kernels

1/4 cup diced tomatoes

1 ounce lean ground turkey

1 tsp olive oil

1 tsp lemon zest

Spices: cumin, paprika, salt, black pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a skillet over medium heat, warm the olive oil. Add the lean ground turkey and cook until lightly browned, breaking it apart as it cooks. Season with a pinch of cumin, paprika, salt, and pepper.

  • 4

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and the cooked turkey. Stir in the lemon zest and adjust seasoning if needed.

  • 5

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

  • 6

    Place the stuffed bell pepper in a baking dish. Roast in the preheated oven for 20-25 minutes, or until the bell pepper is tender and the flavors meld.

  • 7

    Remove from the oven and let it 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

Savor a vibrant medley of flavors in this roasted bell pepper stuffed with a zesty blend of quinoa, black beans, corn, and lean ground turkey, all brightened up with a splash of diced tomatoes, lemon zest, and aromatic spices. The dish offers a delightful mix of textures—from the tender, roasted pepper to the hearty, savory filling—making it a nutritious and palate-pleasing meal perfect for a wholesome dinner.

NUTRITION

409kcal
Protein
32.3g
Fat
10.4g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/2 cup cooked white quinoa

1/4 cup cooked black beans

1/4 cup cooked sweet corn kernels

1/4 cup diced tomatoes

1 ounce lean ground turkey

1 tsp olive oil

1 tsp lemon zest

Spices: cumin, paprika, salt, black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a skillet over medium heat, warm the olive oil. Add the lean ground turkey and cook until lightly browned, breaking it apart as it cooks. Season with a pinch of cumin, paprika, salt, and pepper.

  • 4

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and the cooked turkey. Stir in the lemon zest and adjust seasoning if needed.

  • 5

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

  • 6

    Place the stuffed bell pepper in a baking dish. Roast in the preheated oven for 20-25 minutes, or until the bell pepper is tender and the flavors meld.

  • 7

    Remove from the oven and let it cool slightly before serving.