Zesty Quinoa Stuffed Peppers

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

Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Peppers

Enjoy a vibrant, nutrient-dense meal with bell peppers bursting with a zesty mixture of lean chicken, protein-packed quinoa, hearty black beans, and fresh vegetables. This dish delivers a perfect balance of flavor and texture with a bright citrus finish, making it an ideal meal any time of day.

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NUTRITION

366kcal
Protein
36.3g
Fat
4.7g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Black Beans (low-sodium)

1 medium Red Bell Pepper

1/4 cup Cherry Tomatoes

1/8 cup Red Onion

1 clove Garlic

1 tbsp Lime Juice

1 tbsp Cilantro

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & 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 seeds and membranes, setting the pepper aside.

  • 3

    In a skillet over medium heat, sauté diced red onion and minced garlic with a dash of salt until softened, about 2 minutes.

  • 4

    Add the chopped chicken breast to the skillet and cook until the chicken is lightly browned and nearly cooked through, about 5-6 minutes. Season with salt, pepper, cumin, and chili powder.

  • 5

    Stir in the cooked quinoa and black beans, mixing well. Remove from heat and gently fold in the halved cherry tomatoes and chopped cilantro.

  • 6

    Drizzle in the lime juice and adjust seasoning as needed.

  • 7

    Stuff the red bell pepper with the quinoa and chicken mixture, packing it well.

  • 8

    Place the stuffed pepper in a baking dish and bake in the preheated oven for 15-20 minutes, until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven, garnish with extra cilantro if desired, and serve warm.

Zesty Quinoa Stuffed Peppers

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

Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Peppers

Enjoy a vibrant, nutrient-dense meal with bell peppers bursting with a zesty mixture of lean chicken, protein-packed quinoa, hearty black beans, and fresh vegetables. This dish delivers a perfect balance of flavor and texture with a bright citrus finish, making it an ideal meal any time of day.

NUTRITION

366kcal
Protein
36.3g
Fat
4.7g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Black Beans (low-sodium)

1 medium Red Bell Pepper

1/4 cup Cherry Tomatoes

1/8 cup Red Onion

1 clove Garlic

1 tbsp Lime Juice

1 tbsp Cilantro

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet over medium heat, sauté diced red onion and minced garlic with a dash of salt until softened, about 2 minutes.

  • 4

    Add the chopped chicken breast to the skillet and cook until the chicken is lightly browned and nearly cooked through, about 5-6 minutes. Season with salt, pepper, cumin, and chili powder.

  • 5

    Stir in the cooked quinoa and black beans, mixing well. Remove from heat and gently fold in the halved cherry tomatoes and chopped cilantro.

  • 6

    Drizzle in the lime juice and adjust seasoning as needed.

  • 7

    Stuff the red bell pepper with the quinoa and chicken mixture, packing it well.

  • 8

    Place the stuffed pepper in a baking dish and bake in the preheated oven for 15-20 minutes, until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven, garnish with extra cilantro if desired, and serve warm.