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 dish featuring a roasted red bell pepper generously filled with a zesty mix of quinoa, tender chicken breast, hearty black beans, and a sprinkle of tangy feta cheese. Enhanced with a drizzle of olive oil and aromatic spices, this dish delivers a satisfying balance of lean protein and wholesome carbs, perfect for a nourishing meal at any time of the day.

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NUTRITION

493kcal
Protein
40.5g
Fat
18.5g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/3 cup Black Beans

1/4 cup Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the bell pepper on a baking sheet and lightly brush the interior with olive oil. Roast in the oven for about 10 minutes until slightly softened.

  • 4

    Meanwhile, in a bowl combine the cooked quinoa, diced cooked chicken breast, black beans, lemon juice, cumin, salt, and pepper. Mix well to integrate the flavors.

  • 5

    Remove the bell pepper from the oven and stuff it with the quinoa-chicken mixture. Sprinkle feta cheese on top.

  • 6

    Return the stuffed bell pepper to the oven and bake for an additional 10-12 minutes, until the filling is heated through and the feta is slightly melted.

  • 7

    Serve warm and enjoy your zesty and nutritious meal.

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 dish featuring a roasted red bell pepper generously filled with a zesty mix of quinoa, tender chicken breast, hearty black beans, and a sprinkle of tangy feta cheese. Enhanced with a drizzle of olive oil and aromatic spices, this dish delivers a satisfying balance of lean protein and wholesome carbs, perfect for a nourishing meal at any time of the day.

NUTRITION

493kcal
Protein
40.5g
Fat
18.5g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/3 cup Black Beans

1/4 cup Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the bell pepper on a baking sheet and lightly brush the interior with olive oil. Roast in the oven for about 10 minutes until slightly softened.

  • 4

    Meanwhile, in a bowl combine the cooked quinoa, diced cooked chicken breast, black beans, lemon juice, cumin, salt, and pepper. Mix well to integrate the flavors.

  • 5

    Remove the bell pepper from the oven and stuff it with the quinoa-chicken mixture. Sprinkle feta cheese on top.

  • 6

    Return the stuffed bell pepper to the oven and bake for an additional 10-12 minutes, until the filling is heated through and the feta is slightly melted.

  • 7

    Serve warm and enjoy your zesty and nutritious meal.