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 colorful medley of roasted bell peppers filled with zesty quinoa, hearty black beans, marinated tofu, and a sprinkle of low‐fat cheddar cheese. This dish offers a perfect balance of textures and flavors, with a fresh kick of lime and olive oil that ties all the ingredients together for a satisfying, nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
32.1g
Fat
17.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (120g)

1 large Yellow Bell Pepper (120g)

1/2 cup Cooked Quinoa (111g)

1/2 cup Black Beans (130g)

150g Extra-Firm Tofu

1/4 cup Low-Fat Shredded Cheddar (28g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lime Juice (15g)

Zest of 1 Lime

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the tops off the red and yellow bell peppers and remove the seeds and membranes.

  • 2

    In a bowl, gently mix the cooked quinoa, black beans, crumbled extra-firm tofu, and low-fat shredded cheddar.

  • 3

    Drizzle in the olive oil, lime juice, and add the lime zest. Season with salt and pepper, stirring well to combine the zesty flavors.

  • 4

    Spoon the mixture evenly into the hollowed peppers, packing the filling gently.

  • 5

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

  • 6

    Remove from the oven and serve immediately, garnished with a sprinkle of additional lime zest if desired.

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 colorful medley of roasted bell peppers filled with zesty quinoa, hearty black beans, marinated tofu, and a sprinkle of low‐fat cheddar cheese. This dish offers a perfect balance of textures and flavors, with a fresh kick of lime and olive oil that ties all the ingredients together for a satisfying, nutritious meal.

NUTRITION

525kcal
Protein
32.1g
Fat
17.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (120g)

1 large Yellow Bell Pepper (120g)

1/2 cup Cooked Quinoa (111g)

1/2 cup Black Beans (130g)

150g Extra-Firm Tofu

1/4 cup Low-Fat Shredded Cheddar (28g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lime Juice (15g)

Zest of 1 Lime

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the tops off the red and yellow bell peppers and remove the seeds and membranes.

  • 2

    In a bowl, gently mix the cooked quinoa, black beans, crumbled extra-firm tofu, and low-fat shredded cheddar.

  • 3

    Drizzle in the olive oil, lime juice, and add the lime zest. Season with salt and pepper, stirring well to combine the zesty flavors.

  • 4

    Spoon the mixture evenly into the hollowed peppers, packing the filling gently.

  • 5

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

  • 6

    Remove from the oven and serve immediately, garnished with a sprinkle of additional lime zest if desired.