Baked Zesty Quinoa Stuffed Peppers

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

Baked Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Peppers

A vibrant, nutrient-packed dish featuring a colorful bell pepper filled with a zesty mixture of quinoa, black beans, spinach, and tender chicken breast, all lightly seasoned and baked to perfection. This dish offers a welcome burst of flavors from lemon zest and spices while being balanced in protein and calories for a fulfilling meal.

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NUTRITION

436kcal
Protein
42.2g
Fat
12g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/3 cup Black Beans

1/2 cup Spinach (cooked)

3 ounces Baked Chicken Breast

1 ounce Low-Fat Cheese

1 teaspoon Olive Oil

1 tablespoon Lemon Zest and Juice

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F. Slice the top off the red bell pepper and remove seeds and membranes, setting aside the top if desired for presentation.

  • 2

    In a mixing bowl, combine the cooked quinoa, black beans, cooked spinach, and diced baked chicken breast. Stir in the olive oil, lemon zest and juice, cumin, chili powder, salt, and black pepper.

  • 3

    Carefully spoon the mixture into the hollowed red bell pepper, pressing lightly to pack the filling.

  • 4

    Place the stuffed pepper in a small baking dish. Top with the low-fat cheese.

  • 5

    Bake in the preheated oven for 20-25 minutes, until the pepper is tender and the cheese is slightly melted.

  • 6

    Remove from the oven and allow to cool for a few minutes before serving. Enjoy your balanced and zesty stuffed pepper dish!

Baked Zesty Quinoa Stuffed Peppers

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

Baked Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Peppers

A vibrant, nutrient-packed dish featuring a colorful bell pepper filled with a zesty mixture of quinoa, black beans, spinach, and tender chicken breast, all lightly seasoned and baked to perfection. This dish offers a welcome burst of flavors from lemon zest and spices while being balanced in protein and calories for a fulfilling meal.

NUTRITION

436kcal
Protein
42.2g
Fat
12g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/3 cup Black Beans

1/2 cup Spinach (cooked)

3 ounces Baked Chicken Breast

1 ounce Low-Fat Cheese

1 teaspoon Olive Oil

1 tablespoon Lemon Zest and Juice

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F. Slice the top off the red bell pepper and remove seeds and membranes, setting aside the top if desired for presentation.

  • 2

    In a mixing bowl, combine the cooked quinoa, black beans, cooked spinach, and diced baked chicken breast. Stir in the olive oil, lemon zest and juice, cumin, chili powder, salt, and black pepper.

  • 3

    Carefully spoon the mixture into the hollowed red bell pepper, pressing lightly to pack the filling.

  • 4

    Place the stuffed pepper in a small baking dish. Top with the low-fat cheese.

  • 5

    Bake in the preheated oven for 20-25 minutes, until the pepper is tender and the cheese is slightly melted.

  • 6

    Remove from the oven and allow to cool for a few minutes before serving. Enjoy your balanced and zesty stuffed pepper dish!