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 wholesome dish where roasted bell peppers are packed with a zesty blend of quinoa, black beans, corn, and tomatoes, accented with a touch of tangy feta and enriched with protein-packed egg whites. The combination of textures and flavors creates a satisfying meal that's both nutritious and bursting with flavor.

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NUTRITION

448kcal
Protein
32.3g
Fat
13.6g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1/2 cup cooked Quinoa (93g)

1/3 cup Black Beans (56g)

1/4 cup Corn (40g)

1/4 cup Diced Tomatoes (60g)

2 tbsp Red Onion (20g)

1 clove Garlic

1 tsp Olive Oil

1 ounce Feta Cheese (28g)

3 large Egg Whites (99g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the top off the bell pepper and remove seeds and membranes.

  • 2

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, and minced garlic. Drizzle in the olive oil and gently toss to incorporate.

  • 3

    Place the bell pepper on a baking dish and carefully fill it with the quinoa mixture.

  • 4

    Pour the egg whites evenly over the mixture inside the pepper. Top with crumbled feta cheese.

  • 5

    Roast in the oven for about 25-30 minutes until the egg whites are set and the pepper is tender.

  • 6

    Remove from oven, let cool slightly, 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

Enjoy a vibrant and wholesome dish where roasted bell peppers are packed with a zesty blend of quinoa, black beans, corn, and tomatoes, accented with a touch of tangy feta and enriched with protein-packed egg whites. The combination of textures and flavors creates a satisfying meal that's both nutritious and bursting with flavor.

NUTRITION

448kcal
Protein
32.3g
Fat
13.6g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1/2 cup cooked Quinoa (93g)

1/3 cup Black Beans (56g)

1/4 cup Corn (40g)

1/4 cup Diced Tomatoes (60g)

2 tbsp Red Onion (20g)

1 clove Garlic

1 tsp Olive Oil

1 ounce Feta Cheese (28g)

3 large Egg Whites (99g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the top off the bell pepper and remove seeds and membranes.

  • 2

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, and minced garlic. Drizzle in the olive oil and gently toss to incorporate.

  • 3

    Place the bell pepper on a baking dish and carefully fill it with the quinoa mixture.

  • 4

    Pour the egg whites evenly over the mixture inside the pepper. Top with crumbled feta cheese.

  • 5

    Roast in the oven for about 25-30 minutes until the egg whites are set and the pepper is tender.

  • 6

    Remove from oven, let cool slightly, and serve warm.