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

Enjoy a vibrant, protein-packed dish featuring roasted red bell peppers filled with a zesty mixture of quinoa, black beans, corn, diced tomatoes, and tender shredded chicken breast. The blend of fresh herbs and a squeeze of lime elevates the flavors in this wholesome, satisfying meal perfect for any time of day.

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NUTRITION

394kcal
Protein
36.5g
Fat
7.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/8 medium Red Onion, chopped

1/2 tsp Olive Oil

1 tsp Lime Juice

3 ounces Shredded Chicken Breast

2 tbsp Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Lightly brush the inside with olive oil.

  • 3

    In a medium bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chopped red onion, shredded chicken breast, lime juice, and fresh cilantro. Season with salt and pepper to taste.

  • 4

    Stuff the prepared bell pepper with the quinoa and chicken mixture. If there’s extra filling, serve it on the side.

  • 5

    Place the stuffed pepper on a baking dish and roast in the preheated oven for 20-25 minutes or until the bell pepper is tender and the filling is heated through.

  • 6

    Remove from oven, garnish with extra 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

Enjoy a vibrant, protein-packed dish featuring roasted red bell peppers filled with a zesty mixture of quinoa, black beans, corn, diced tomatoes, and tender shredded chicken breast. The blend of fresh herbs and a squeeze of lime elevates the flavors in this wholesome, satisfying meal perfect for any time of day.

NUTRITION

394kcal
Protein
36.5g
Fat
7.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/8 medium Red Onion, chopped

1/2 tsp Olive Oil

1 tsp Lime Juice

3 ounces Shredded Chicken Breast

2 tbsp Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Lightly brush the inside with olive oil.

  • 3

    In a medium bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chopped red onion, shredded chicken breast, lime juice, and fresh cilantro. Season with salt and pepper to taste.

  • 4

    Stuff the prepared bell pepper with the quinoa and chicken mixture. If there’s extra filling, serve it on the side.

  • 5

    Place the stuffed pepper on a baking dish and roast in the preheated oven for 20-25 minutes or until the bell pepper is tender and the filling is heated through.

  • 6

    Remove from oven, garnish with extra cilantro if desired, and serve warm.