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

Delight in these vibrant roasted bell peppers stuffed with a zesty combination of fluffy quinoa, savory black beans, sweet corn, succulent diced tomatoes, and tender chicken breast, all brightened with fresh lime zest and a drizzle of olive oil. This balanced dish offers a burst of flavors and textures that's as nourishing as it is delicious.

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NUTRITION

410kcal
Protein
36.2g
Fat
10.1g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper (150g)

½ cup cooked quinoa (93g)

¼ cup black beans (43g)

¼ cup corn (42g)

¼ cup diced tomatoes (60g)

1 tsp olive oil (5g)

3 oz chicken breast (85g)

1 tsp lime zest

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, lime zest, and a pinch of salt and pepper.

  • 4

    Dice the roasted or pre-cooked chicken breast into small pieces and fold into the quinoa mixture.

  • 5

    Drizzle olive oil over the mixture and gently toss to combine.

  • 6

    Stuff the bell pepper with the quinoa and chicken filling, packing it in firmly.

  • 7

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

  • 8

    Bake in the preheated oven for 25-30 minutes until the pepper is tender.

  • 9

    Remove foil, adjust seasoning if needed, and serve warm.

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

Delight in these vibrant roasted bell peppers stuffed with a zesty combination of fluffy quinoa, savory black beans, sweet corn, succulent diced tomatoes, and tender chicken breast, all brightened with fresh lime zest and a drizzle of olive oil. This balanced dish offers a burst of flavors and textures that's as nourishing as it is delicious.

NUTRITION

410kcal
Protein
36.2g
Fat
10.1g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper (150g)

½ cup cooked quinoa (93g)

¼ cup black beans (43g)

¼ cup corn (42g)

¼ cup diced tomatoes (60g)

1 tsp olive oil (5g)

3 oz chicken breast (85g)

1 tsp lime zest

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, lime zest, and a pinch of salt and pepper.

  • 4

    Dice the roasted or pre-cooked chicken breast into small pieces and fold into the quinoa mixture.

  • 5

    Drizzle olive oil over the mixture and gently toss to combine.

  • 6

    Stuff the bell pepper with the quinoa and chicken filling, packing it in firmly.

  • 7

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

  • 8

    Bake in the preheated oven for 25-30 minutes until the pepper is tender.

  • 9

    Remove foil, adjust seasoning if needed, and serve warm.