Bell Peppers Stuffed with Zesty Herb Quinoa

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

Bell Peppers Stuffed with Zesty Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Bell Peppers Stuffed with Zesty Herb Quinoa

Enjoy a vibrant, nutrient-packed meal featuring a bell pepper filled with a zesty medley of herb-infused quinoa, black beans, edamame, crumbled tofu, and a sprinkle of creamy feta. The dish balances savory and fresh flavors with a hint of citrus and herbs, making it an excellent choice for a healthful dinner that looks as delightful as it tastes.

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NUTRITION

551kcal
Protein
32.9g
Fat
22.9g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/3 cup Shelled Edamame

4 ounces Extra Firm Tofu

1/4 cup Feta Cheese

2 tbsp Fresh Cilantro (chopped)

2 tbsp Fresh Parsley (chopped)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes, then set aside.

  • 3

    In a bowl, combine cooked quinoa, black beans, shelled edamame, and crumbled tofu.

  • 4

    Add chopped cilantro, parsley, lemon juice, olive oil, salt, and pepper to the mixture. Toss gently to distribute the flavors evenly.

  • 5

    Stuff the bell pepper with the quinoa mixture, pressing it in firmly.

  • 6

    Place the stuffed pepper in a baking dish, cover with foil, and bake for 25-30 minutes.

  • 7

    Remove foil, sprinkle crumbled feta cheese on top, and bake for an additional 5 minutes to slightly melt the cheese.

  • 8

    Remove from oven and let cool slightly before serving.

Bell Peppers Stuffed with Zesty Herb Quinoa

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

Bell Peppers Stuffed with Zesty Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Bell Peppers Stuffed with Zesty Herb Quinoa

Enjoy a vibrant, nutrient-packed meal featuring a bell pepper filled with a zesty medley of herb-infused quinoa, black beans, edamame, crumbled tofu, and a sprinkle of creamy feta. The dish balances savory and fresh flavors with a hint of citrus and herbs, making it an excellent choice for a healthful dinner that looks as delightful as it tastes.

NUTRITION

551kcal
Protein
32.9g
Fat
22.9g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/3 cup Shelled Edamame

4 ounces Extra Firm Tofu

1/4 cup Feta Cheese

2 tbsp Fresh Cilantro (chopped)

2 tbsp Fresh Parsley (chopped)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes, then set aside.

  • 3

    In a bowl, combine cooked quinoa, black beans, shelled edamame, and crumbled tofu.

  • 4

    Add chopped cilantro, parsley, lemon juice, olive oil, salt, and pepper to the mixture. Toss gently to distribute the flavors evenly.

  • 5

    Stuff the bell pepper with the quinoa mixture, pressing it in firmly.

  • 6

    Place the stuffed pepper in a baking dish, cover with foil, and bake for 25-30 minutes.

  • 7

    Remove foil, sprinkle crumbled feta cheese on top, and bake for an additional 5 minutes to slightly melt the cheese.

  • 8

    Remove from oven and let cool slightly before serving.