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 colorful, nutrient-packed dinner featuring vibrant roasted bell peppers stuffed with a zesty blend of quinoa, lean ground turkey, black beans, corn, fresh tomatoes, and aromatic spices, all finished with a light sprinkle of melted low-fat cheese. This dish balances hearty protein and wholesome carbs while delivering a burst of Southwestern flavors.

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NUTRITION

554kcal
Protein
43.4g
Fat
12.7g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

1/2 cup Cooked Quinoa

3 ounces Lean Ground Turkey

1/2 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Chopped Onion

1/4 cup Low-Fat Shredded Cheese

1 teaspoon Olive Oil

1 teaspoon Mixed Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the tops off the red bell peppers and remove the seeds and membranes carefully. Set aside.

  • 3

    In a skillet over medium heat, add the olive oil and chopped onions. Sauté until onions are softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the pan and cook until browned and fully cooked, breaking it apart as it cooks.

  • 5

    Stir in the cumin, chili powder, salt, and pepper along with the black beans, cooked quinoa, corn, and diced tomatoes. Mix well and let the flavors meld for about 2 minutes.

  • 6

    Spoon the filling evenly into the hollowed bell peppers.

  • 7

    Place the stuffed peppers in a baking dish, cover with foil, and roast in the preheated oven for about 20-25 minutes.

  • 8

    Remove the foil, sprinkle the low-fat shredded cheese on top of each pepper, and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven and allow to cool slightly before serving.

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 colorful, nutrient-packed dinner featuring vibrant roasted bell peppers stuffed with a zesty blend of quinoa, lean ground turkey, black beans, corn, fresh tomatoes, and aromatic spices, all finished with a light sprinkle of melted low-fat cheese. This dish balances hearty protein and wholesome carbs while delivering a burst of Southwestern flavors.

NUTRITION

554kcal
Protein
43.4g
Fat
12.7g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

1/2 cup Cooked Quinoa

3 ounces Lean Ground Turkey

1/2 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Chopped Onion

1/4 cup Low-Fat Shredded Cheese

1 teaspoon Olive Oil

1 teaspoon Mixed Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the tops off the red bell peppers and remove the seeds and membranes carefully. Set aside.

  • 3

    In a skillet over medium heat, add the olive oil and chopped onions. Sauté until onions are softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the pan and cook until browned and fully cooked, breaking it apart as it cooks.

  • 5

    Stir in the cumin, chili powder, salt, and pepper along with the black beans, cooked quinoa, corn, and diced tomatoes. Mix well and let the flavors meld for about 2 minutes.

  • 6

    Spoon the filling evenly into the hollowed bell peppers.

  • 7

    Place the stuffed peppers in a baking dish, cover with foil, and roast in the preheated oven for about 20-25 minutes.

  • 8

    Remove the foil, sprinkle the low-fat shredded cheese on top of each pepper, and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven and allow to cool slightly before serving.