Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Savor a vibrant medley of flavors with roasted bell peppers filled with zesty quinoa, lean ground turkey, black beans, sweet corn, and fresh veggies. This dish is accented with a hint of Mediterranean flair from diced tomatoes, spinach, and a touch of crumbled feta, delivering both heartiness and brightness in every bite.

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NUTRITION

441kcal
Protein
32.1g
Fat
14.3g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

1/2 cup cooked quinoa

3 ounces lean ground turkey (cooked)

1/4 cup black beans (cooked)

1/4 cup corn kernels (cooked)

1/4 cup diced tomatoes

1/2 cup fresh spinach

0.5 ounce crumbled feta cheese

1 tablespoon lemon juice

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, reserving the top for presentation if desired.

  • 3

    In a bowl, combine the cooked quinoa, lean ground turkey, black beans, corn, diced tomatoes, and fresh spinach.

  • 4

    Season the mixture with cumin, chili powder, lemon juice, salt, and pepper. Stir thoroughly to distribute the flavors evenly.

  • 5

    Spoon the filling into the hollowed bell pepper, packing gently.

  • 6

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

  • 7

    Bake in the preheated oven for about 25-30 minutes, until the pepper is tender and the filling is heated through.

  • 8

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

  • 9

    Serve warm, optionally garnishing with the reserved pepper top or a squeeze more of lemon juice.

Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Savor a vibrant medley of flavors with roasted bell peppers filled with zesty quinoa, lean ground turkey, black beans, sweet corn, and fresh veggies. This dish is accented with a hint of Mediterranean flair from diced tomatoes, spinach, and a touch of crumbled feta, delivering both heartiness and brightness in every bite.

NUTRITION

441kcal
Protein
32.1g
Fat
14.3g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

1/2 cup cooked quinoa

3 ounces lean ground turkey (cooked)

1/4 cup black beans (cooked)

1/4 cup corn kernels (cooked)

1/4 cup diced tomatoes

1/2 cup fresh spinach

0.5 ounce crumbled feta cheese

1 tablespoon lemon juice

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, reserving the top for presentation if desired.

  • 3

    In a bowl, combine the cooked quinoa, lean ground turkey, black beans, corn, diced tomatoes, and fresh spinach.

  • 4

    Season the mixture with cumin, chili powder, lemon juice, salt, and pepper. Stir thoroughly to distribute the flavors evenly.

  • 5

    Spoon the filling into the hollowed bell pepper, packing gently.

  • 6

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

  • 7

    Bake in the preheated oven for about 25-30 minutes, until the pepper is tender and the filling is heated through.

  • 8

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

  • 9

    Serve warm, optionally garnishing with the reserved pepper top or a squeeze more of lemon juice.