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 medley of roasted bell peppers filled with a zesty mixture of protein-packed quinoa, hearty black beans, sweet corn, diced tomatoes, and crispy tofu cubes, all brought together with a sprinkle of reduced fat cheese and aromatic spices. This dish offers a balance of texture and flavor, perfect for a nourishing and satisfying meal any time of day.

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NUTRITION

585kcal
Protein
35.5g
Fat
15.2g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

0.5 cup Cooked Quinoa

0.75 cup Black Beans

0.5 cup Corn Kernels

0.5 cup Diced Tomatoes

3 oz Firm Tofu

0.25 cup Reduced Fat Cheddar Cheese

1 tsp Olive Oil

Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the inside with olive oil and sprinkle with a pinch of salt.

  • 3

    In a bowl, mix the cooked quinoa, black beans, corn kernels, diced tomatoes, and diced firm tofu. Season with cumin, chili powder, salt, and pepper. Stir in the reduced fat cheese, reserving a small sprinkle for topping if desired.

  • 4

    Stuff the bell peppers with the quinoa mixture, ensuring an even fill.

  • 5

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

  • 6

    Optionally, sprinkle a little extra cheese on top during the last 5 minutes of roasting for a melty finish.

  • 7

    Remove from the oven and let cool slightly before serving.

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 medley of roasted bell peppers filled with a zesty mixture of protein-packed quinoa, hearty black beans, sweet corn, diced tomatoes, and crispy tofu cubes, all brought together with a sprinkle of reduced fat cheese and aromatic spices. This dish offers a balance of texture and flavor, perfect for a nourishing and satisfying meal any time of day.

NUTRITION

585kcal
Protein
35.5g
Fat
15.2g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

0.5 cup Cooked Quinoa

0.75 cup Black Beans

0.5 cup Corn Kernels

0.5 cup Diced Tomatoes

3 oz Firm Tofu

0.25 cup Reduced Fat Cheddar Cheese

1 tsp Olive Oil

Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the inside with olive oil and sprinkle with a pinch of salt.

  • 3

    In a bowl, mix the cooked quinoa, black beans, corn kernels, diced tomatoes, and diced firm tofu. Season with cumin, chili powder, salt, and pepper. Stir in the reduced fat cheese, reserving a small sprinkle for topping if desired.

  • 4

    Stuff the bell peppers with the quinoa mixture, ensuring an even fill.

  • 5

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

  • 6

    Optionally, sprinkle a little extra cheese on top during the last 5 minutes of roasting for a melty finish.

  • 7

    Remove from the oven and let cool slightly before serving.