Roasted Zesty Quinoa Stuffed Bell Peppers

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

Roasted Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant bowl of roasted bell peppers brimming with zesty quinoa, lean ground turkey, black beans and a colorful medley of corn and tomatoes, finished with a sprinkle of melted cheddar cheese for a delightful balance of textures and flavors.

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NUTRITION

484kcal
Protein
40.1g
Fat
15.6g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

1/2 cup cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/4 cup Shredded Cheddar Cheese

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tops off the bell peppers and remove the seeds and membranes.

  • 3

    In a skillet over medium heat, cook the ground turkey until it browns, about 6-8 minutes. Season with salt, pepper, cumin, and chili powder.

  • 4

    Stir in the cooked quinoa, black beans, corn, and diced tomatoes to combine well with the turkey.

  • 5

    Spoon the mixture into the hollowed bell peppers, packing the filling firmly.

  • 6

    Place the stuffed peppers in a baking dish and cover with foil.

  • 7

    Bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 5-7 minutes until the cheese is melted and slightly browned.

  • 8

    Remove from the oven and let cool slightly before serving.

Roasted Zesty Quinoa Stuffed Bell Peppers

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

Roasted Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant bowl of roasted bell peppers brimming with zesty quinoa, lean ground turkey, black beans and a colorful medley of corn and tomatoes, finished with a sprinkle of melted cheddar cheese for a delightful balance of textures and flavors.

NUTRITION

484kcal
Protein
40.1g
Fat
15.6g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

1/2 cup cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/4 cup Shredded Cheddar Cheese

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tops off the bell peppers and remove the seeds and membranes.

  • 3

    In a skillet over medium heat, cook the ground turkey until it browns, about 6-8 minutes. Season with salt, pepper, cumin, and chili powder.

  • 4

    Stir in the cooked quinoa, black beans, corn, and diced tomatoes to combine well with the turkey.

  • 5

    Spoon the mixture into the hollowed bell peppers, packing the filling firmly.

  • 6

    Place the stuffed peppers in a baking dish and cover with foil.

  • 7

    Bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 5-7 minutes until the cheese is melted and slightly browned.

  • 8

    Remove from the oven and let cool slightly before serving.