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

Enjoy a vibrant and zesty medley of roasted bell pepper filled with a hearty mix of protein-packed chicken, quinoa, and black beans, accented with sweet corn, diced tomatoes, and a lively blend of spices. Each bite delivers a satisfying crunch intertwined with tender warmth, making it a perfect, versatile meal for breakfast, lunch, or dinner.

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NUTRITION

474kcal
Protein
41.5g
Fat
7.3g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

3 ounces cooked Chicken Breast, diced

1/2 cup Cooked Quinoa

1/2 cup cooked Black Beans

1/4 cup Corn Kernels

1/2 cup Diced Tomatoes

1/4 small Red Onion, diced

1 tablespoon Fresh Lime Juice

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

1 tablespoon Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the diced cooked chicken, cooked quinoa, black beans, corn, diced tomatoes, and red onion.

  • 4

    Season the mixture with chili powder, ground cumin, lime juice, salt, and pepper. Toss well to ensure even distribution of flavors.

  • 5

    Stuff the red bell pepper with the quinoa mixture, pressing it in to fill all spaces.

  • 6

    Place the stuffed pepper in a baking dish, and roast in the oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove from the oven and garnish with fresh cilantro before serving.

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

Enjoy a vibrant and zesty medley of roasted bell pepper filled with a hearty mix of protein-packed chicken, quinoa, and black beans, accented with sweet corn, diced tomatoes, and a lively blend of spices. Each bite delivers a satisfying crunch intertwined with tender warmth, making it a perfect, versatile meal for breakfast, lunch, or dinner.

NUTRITION

474kcal
Protein
41.5g
Fat
7.3g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

3 ounces cooked Chicken Breast, diced

1/2 cup Cooked Quinoa

1/2 cup cooked Black Beans

1/4 cup Corn Kernels

1/2 cup Diced Tomatoes

1/4 small Red Onion, diced

1 tablespoon Fresh Lime Juice

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

1 tablespoon Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the diced cooked chicken, cooked quinoa, black beans, corn, diced tomatoes, and red onion.

  • 4

    Season the mixture with chili powder, ground cumin, lime juice, salt, and pepper. Toss well to ensure even distribution of flavors.

  • 5

    Stuff the red bell pepper with the quinoa mixture, pressing it in to fill all spaces.

  • 6

    Place the stuffed pepper in a baking dish, and roast in the oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove from the oven and garnish with fresh cilantro before serving.