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

Enjoy a vibrant medley of roasted bell peppers filled with zesty quinoa, black beans, corn, and diced tomatoes, elevated by a tangy crumble of feta and succulent grilled chicken. This colorful dish brings a refreshing balance of textures and bright, citrusy flavors that satisfy your taste buds while fueling your day.

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NUTRITION

585kcal
Protein
46.9g
Fat
13.6g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

0.75 cup Cooked Quinoa

0.5 cup Black Beans

0.25 cup Corn

0.25 cup Diced Tomatoes

0.5 cup Fresh Spinach

1 oz Feta Cheese

3 oz Grilled Chicken Breast

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Cumin

0.5 tsp Chili Flakes

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chopped spinach, and crumbled feta cheese.

  • 4

    Stir in lemon juice, minced garlic, cumin, and chili flakes. Season with salt and pepper.

  • 5

    Chop the grilled chicken breast into bite-sized pieces and fold it into the filling mixture.

  • 6

    Stuff the bell pepper with the filling and place it in a baking dish.

  • 7

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

  • 8

    Serve warm, garnished with extra fresh spinach or a squeeze of lemon if desired.

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

Enjoy a vibrant medley of roasted bell peppers filled with zesty quinoa, black beans, corn, and diced tomatoes, elevated by a tangy crumble of feta and succulent grilled chicken. This colorful dish brings a refreshing balance of textures and bright, citrusy flavors that satisfy your taste buds while fueling your day.

NUTRITION

585kcal
Protein
46.9g
Fat
13.6g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

0.75 cup Cooked Quinoa

0.5 cup Black Beans

0.25 cup Corn

0.25 cup Diced Tomatoes

0.5 cup Fresh Spinach

1 oz Feta Cheese

3 oz Grilled Chicken Breast

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Cumin

0.5 tsp Chili Flakes

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chopped spinach, and crumbled feta cheese.

  • 4

    Stir in lemon juice, minced garlic, cumin, and chili flakes. Season with salt and pepper.

  • 5

    Chop the grilled chicken breast into bite-sized pieces and fold it into the filling mixture.

  • 6

    Stuff the bell pepper with the filling and place it in a baking dish.

  • 7

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

  • 8

    Serve warm, garnished with extra fresh spinach or a squeeze of lemon if desired.