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

Savor the vibrant flavors of roasted bell peppers filled with a zesty blend of protein-packed quinoa, tender chicken breast, and hearty black beans. This dish is perfectly balanced with a refreshing lime kick and a touch of olive oil, making it a nutritious yet flavorful option for any meal time.

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NUTRITION

434kcal
Protein
38.6g
Fat
10g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper (119g)

1/2 cup cooked quinoa (93g)

1/2 cup canned black beans (130g)

3 ounces cooked chicken breast (85g)

1 tablespoon lime juice (15g)

1 teaspoon olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, black beans, and shredded or diced cooked chicken breast.

  • 4

    Add lime juice and olive oil to the mixture for a zesty dressing. Season with salt and pepper if desired.

  • 5

    Stuff the prepared bell pepper with the quinoa mixture, ensuring it is well-filled.

  • 6

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

  • 7

    Remove from the oven 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

Savor the vibrant flavors of roasted bell peppers filled with a zesty blend of protein-packed quinoa, tender chicken breast, and hearty black beans. This dish is perfectly balanced with a refreshing lime kick and a touch of olive oil, making it a nutritious yet flavorful option for any meal time.

NUTRITION

434kcal
Protein
38.6g
Fat
10g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper (119g)

1/2 cup cooked quinoa (93g)

1/2 cup canned black beans (130g)

3 ounces cooked chicken breast (85g)

1 tablespoon lime juice (15g)

1 teaspoon olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, black beans, and shredded or diced cooked chicken breast.

  • 4

    Add lime juice and olive oil to the mixture for a zesty dressing. Season with salt and pepper if desired.

  • 5

    Stuff the prepared bell pepper with the quinoa mixture, ensuring it is well-filled.

  • 6

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

  • 7

    Remove from the oven and serve warm.