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

Experience a vibrant mix of zesty flavors with this Roasted Zesty Quinoa Stuffed Peppers dish—a nourishing medley of tender roasted red bell pepper, savory chicken breast, protein-packed quinoa, and hearty black beans, accented with a burst of lime, cilantro, and aromatic spices. This versatile meal offers a balanced taste adventure, perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
44.7g
Fat
11.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/4 cup Black Beans

1/4 cup halved Cherry Tomatoes

1/4 cup diced Onion

1 tablespoon Lime Juice

2 tablespoons fresh Cilantro

1 teaspoon Olive Oil

1 teaspoon Cumin

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the shredded or diced chicken breast (cooked if preferred or quickly sautéed), cooked quinoa, rinsed black beans, halved cherry tomatoes, and diced onion.

  • 4

    Add lime juice, chopped cilantro, olive oil, cumin, salt, and pepper to the mixture. Toss gently to combine all the flavors.

  • 5

    Stuff the mixture into the hollowed bell pepper. Place the stuffed pepper on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes, or until the pepper is tender and the filling is heated through.

  • 7

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

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

Experience a vibrant mix of zesty flavors with this Roasted Zesty Quinoa Stuffed Peppers dish—a nourishing medley of tender roasted red bell pepper, savory chicken breast, protein-packed quinoa, and hearty black beans, accented with a burst of lime, cilantro, and aromatic spices. This versatile meal offers a balanced taste adventure, perfect for breakfast, lunch, or dinner.

NUTRITION

459kcal
Protein
44.7g
Fat
11.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/4 cup Black Beans

1/4 cup halved Cherry Tomatoes

1/4 cup diced Onion

1 tablespoon Lime Juice

2 tablespoons fresh Cilantro

1 teaspoon Olive Oil

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    In a bowl, combine the shredded or diced chicken breast (cooked if preferred or quickly sautéed), cooked quinoa, rinsed black beans, halved cherry tomatoes, and diced onion.

  • 4

    Add lime juice, chopped cilantro, olive oil, cumin, salt, and pepper to the mixture. Toss gently to combine all the flavors.

  • 5

    Stuff the mixture into the hollowed bell pepper. Place the stuffed pepper on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes, or until the pepper is tender and the filling is heated through.

  • 7

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