Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a vibrant, zesty medley of flavors with these roasted bell peppers filled with protein-rich quinoa, hearty black beans, sweet corn, and fresh tomatoes and red onion, all gently bound together by whisked eggs and a drizzle of olive oil. Aromatic and colorful, this dish is both visually appealing and satisfying, making it an excellent choice for a balanced meal at breakfast, lunch, or dinner.

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NUTRITION

485kcal
Protein
24.5g
Fat
13.2g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/2 cup cooked quinoa

3/4 cup black beans

1/4 cup corn kernels

1/2 cup diced tomatoes

1/4 cup diced red onion

1 tsp olive oil

2 whole eggs

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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, preserving the pepper for stuffing.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, and diced red onion. Drizzle in the olive oil and mix well.

  • 4

    Beat the 2 whole eggs and stir them into the quinoa mixture, ensuring even distribution.

  • 5

    Spoon the mixture into the hollowed-out bell pepper, packing it lightly.

  • 6

    Place the stuffed pepper on a baking tray and roast in the preheated oven for about 25-30 minutes, or until the pepper is tender and the filling is set.

  • 7

    Remove from oven, let cool slightly, and serve warm.

Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a vibrant, zesty medley of flavors with these roasted bell peppers filled with protein-rich quinoa, hearty black beans, sweet corn, and fresh tomatoes and red onion, all gently bound together by whisked eggs and a drizzle of olive oil. Aromatic and colorful, this dish is both visually appealing and satisfying, making it an excellent choice for a balanced meal at breakfast, lunch, or dinner.

NUTRITION

485kcal
Protein
24.5g
Fat
13.2g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1/2 cup cooked quinoa

3/4 cup black beans

1/4 cup corn kernels

1/2 cup diced tomatoes

1/4 cup diced red onion

1 tsp olive oil

2 whole eggs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, preserving the pepper for stuffing.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, and diced red onion. Drizzle in the olive oil and mix well.

  • 4

    Beat the 2 whole eggs and stir them into the quinoa mixture, ensuring even distribution.

  • 5

    Spoon the mixture into the hollowed-out bell pepper, packing it lightly.

  • 6

    Place the stuffed pepper on a baking tray and roast in the preheated oven for about 25-30 minutes, or until the pepper is tender and the filling is set.

  • 7

    Remove from oven, let cool slightly, and serve warm.