Zesty Quinoa Stuffed Bell Peppers

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

Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant plate of zesty quinoa stuffed bell peppers bursting with flavors from black beans, corn, juicy diced tomatoes, and lean chicken breast, all delicately finished with crumbled feta and a splash of tangy lemon. This dish warms the senses and fuels your body, making it a balanced, nutritious meal perfect for any time of day.

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NUTRITION

472kcal
Protein
40.1g
Fat
17.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/3 cup cooked quinoa

1/4 cup black beans

1/4 cup sweet corn

1/4 cup diced tomatoes

1/4 cup crumbled feta cheese

3 ounces cooked chicken breast

1 teaspoon olive oil

1 tablespoon lemon juice

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon chopped fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, sweet corn, diced tomatoes, crumbled feta, and shredded chicken breast.

  • 4

    Drizzle olive oil and lemon juice over the mixture, then mix in cumin, chili powder, salt, and pepper. Stir until well incorporated.

  • 5

    Stuff the bell pepper with the mixture and place it in an oven-safe dish.

  • 6

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

  • 7

    Garnish with freshly chopped cilantro before serving.

Zesty Quinoa Stuffed Bell Peppers

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

Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant plate of zesty quinoa stuffed bell peppers bursting with flavors from black beans, corn, juicy diced tomatoes, and lean chicken breast, all delicately finished with crumbled feta and a splash of tangy lemon. This dish warms the senses and fuels your body, making it a balanced, nutritious meal perfect for any time of day.

NUTRITION

472kcal
Protein
40.1g
Fat
17.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

1/3 cup cooked quinoa

1/4 cup black beans

1/4 cup sweet corn

1/4 cup diced tomatoes

1/4 cup crumbled feta cheese

3 ounces cooked chicken breast

1 teaspoon olive oil

1 tablespoon lemon juice

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon chopped fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, sweet corn, diced tomatoes, crumbled feta, and shredded chicken breast.

  • 4

    Drizzle olive oil and lemon juice over the mixture, then mix in cumin, chili powder, salt, and pepper. Stir until well incorporated.

  • 5

    Stuff the bell pepper with the mixture and place it in an oven-safe dish.

  • 6

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

  • 7

    Garnish with freshly chopped cilantro before serving.