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 and satisfying dish featuring a sweet roasted red bell pepper filled with a zesty medley of quinoa, black beans, corn, and diced tomatoes. Enhanced with lean grilled chicken for protein and topped with fresh avocado, this colorful meal bursts with flavor and is designed to delight your taste buds while keeping your macros in check.

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NUTRITION

581kcal
Protein
37.9g
Fat
25.4g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

3 ounces Grilled Chicken Breast

1 tsp Olive Oil

1/2 Avocado

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Wash the red bell pepper, slice it in half lengthwise, and remove the seeds and membranes.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, and diced grilled chicken breast. Drizzle with olive oil and season with your favorite spices (such as cumin, paprika, salt, and pepper) to taste.

  • 4

    Spoon the quinoa mixture evenly into the bell pepper halves.

  • 5

    Place the stuffed peppers on a baking dish and roast in the preheated oven for 20-25 minutes until the pepper is tender and the flavors meld together.

  • 6

    Remove from the oven and top with diced avocado. Serve warm and enjoy!

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 and satisfying dish featuring a sweet roasted red bell pepper filled with a zesty medley of quinoa, black beans, corn, and diced tomatoes. Enhanced with lean grilled chicken for protein and topped with fresh avocado, this colorful meal bursts with flavor and is designed to delight your taste buds while keeping your macros in check.

NUTRITION

581kcal
Protein
37.9g
Fat
25.4g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

3 ounces Grilled Chicken Breast

1 tsp Olive Oil

1/2 Avocado

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Wash the red bell pepper, slice it in half lengthwise, and remove the seeds and membranes.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, and diced grilled chicken breast. Drizzle with olive oil and season with your favorite spices (such as cumin, paprika, salt, and pepper) to taste.

  • 4

    Spoon the quinoa mixture evenly into the bell pepper halves.

  • 5

    Place the stuffed peppers on a baking dish and roast in the preheated oven for 20-25 minutes until the pepper is tender and the flavors meld together.

  • 6

    Remove from the oven and top with diced avocado. Serve warm and enjoy!