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

Experience a vibrant bowl of flavor with tender bell peppers filled with a zesty mix of lean ground turkey, protein-packed quinoa, hearty black beans, and a medley of tomatoes and spices. Topped with a sprinkle of reduced-fat cheese and a drizzle of olive oil, each bite offers a delightful balance of warmth, zest, and freshness perfect for any meal of the day.

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NUTRITION

430kcal
Protein
37.4g
Fat
13.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

3 ounces Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans (no salt added)

1/4 cup Diced Tomatoes

2 tablespoons Diced Red Onion

1 teaspoon Olive Oil

1 ounce Reduced-Fat Shredded Cheese

1 Garlic Clove, minced

1 teaspoon Lime Juice

1 tablespoon Cilantro

Spices (cumin, chili powder, salt, and pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet, warm the olive oil over medium heat and sauté the diced red onion and minced garlic until fragrant and softened.

  • 4

    Add the lean ground turkey to the skillet, cooking until it is browned and cooked through. Season with cumin, chili powder, salt, and pepper.

  • 5

    Stir in the cooked quinoa, black beans, and diced tomatoes. Drizzle in the lime juice and mix well. Allow the mixture to heat through for a couple of minutes.

  • 6

    Spoon the turkey-quinoa mixture into the hollowed pepper, packing it generously.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for about 20-25 minutes until the pepper is tender.

  • 8

    Remove the foil, sprinkle the reduced-fat shredded cheese on top, and return to the oven uncovered for an additional 5 minutes until the cheese melts.

  • 9

    Garnish with fresh cilantro before serving.

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

Experience a vibrant bowl of flavor with tender bell peppers filled with a zesty mix of lean ground turkey, protein-packed quinoa, hearty black beans, and a medley of tomatoes and spices. Topped with a sprinkle of reduced-fat cheese and a drizzle of olive oil, each bite offers a delightful balance of warmth, zest, and freshness perfect for any meal of the day.

NUTRITION

430kcal
Protein
37.4g
Fat
13.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

3 ounces Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans (no salt added)

1/4 cup Diced Tomatoes

2 tablespoons Diced Red Onion

1 teaspoon Olive Oil

1 ounce Reduced-Fat Shredded Cheese

1 Garlic Clove, minced

1 teaspoon Lime Juice

1 tablespoon Cilantro

Spices (cumin, chili powder, salt, and pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet, warm the olive oil over medium heat and sauté the diced red onion and minced garlic until fragrant and softened.

  • 4

    Add the lean ground turkey to the skillet, cooking until it is browned and cooked through. Season with cumin, chili powder, salt, and pepper.

  • 5

    Stir in the cooked quinoa, black beans, and diced tomatoes. Drizzle in the lime juice and mix well. Allow the mixture to heat through for a couple of minutes.

  • 6

    Spoon the turkey-quinoa mixture into the hollowed pepper, packing it generously.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for about 20-25 minutes until the pepper is tender.

  • 8

    Remove the foil, sprinkle the reduced-fat shredded cheese on top, and return to the oven uncovered for an additional 5 minutes until the cheese melts.

  • 9

    Garnish with fresh cilantro before serving.