Tender Zesty Quinoa Stuffed Roasted Bell Peppers

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

Tender Zesty Quinoa Stuffed Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Tender Zesty Quinoa Stuffed Roasted Bell Peppers

Enjoy a vibrant, zesty medley of flavors encased in a sweet roasted bell pepper. This hearty dish is stuffed with protein-packed quinoa, black beans, chickpeas, and tofu, elevated with fresh tomatoes and a sprinkle of tangy feta, all accented with lime and spices for a deliciously bright finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

485kcal
Protein
31.8g
Fat
16g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/3 cup Cooked Quinoa (55g)

1/3 cup Black Beans (56g)

1/4 cup Chickpeas (60g)

200g Firm Tofu

1/4 cup Crumbled Feta Cheese (38g)

1/4 cup Diced Tomato (40g)

1 Tbsp Fresh Lime Juice

1 tsp Chili Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the top off the red bell pepper and carefully remove the seeds and membranes.

  • 2

    In a mixing bowl, combine the cooked quinoa, black beans, chickpeas, crumbled tofu (cubed), diced tomato, fresh lime juice, and chili powder. Season with salt and black pepper to taste.

  • 3

    Gently spoon the filling into the hollowed bell pepper, pressing lightly to pack it in.

  • 4

    Place the stuffed bell pepper onto a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the pepper is tender and the filling is heated through.

  • 5

    Remove from the oven, sprinkle crumbled feta cheese on top, and let it sit for a couple of minutes to slightly melt.

  • 6

    Serve warm and enjoy the zesty, savory flavors in every bite.

Tender Zesty Quinoa Stuffed Roasted Bell Peppers

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

Tender Zesty Quinoa Stuffed Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Tender Zesty Quinoa Stuffed Roasted Bell Peppers

Enjoy a vibrant, zesty medley of flavors encased in a sweet roasted bell pepper. This hearty dish is stuffed with protein-packed quinoa, black beans, chickpeas, and tofu, elevated with fresh tomatoes and a sprinkle of tangy feta, all accented with lime and spices for a deliciously bright finish.

NUTRITION

485kcal
Protein
31.8g
Fat
16g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper (150g)

1/3 cup Cooked Quinoa (55g)

1/3 cup Black Beans (56g)

1/4 cup Chickpeas (60g)

200g Firm Tofu

1/4 cup Crumbled Feta Cheese (38g)

1/4 cup Diced Tomato (40g)

1 Tbsp Fresh Lime Juice

1 tsp Chili Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the top off the red bell pepper and carefully remove the seeds and membranes.

  • 2

    In a mixing bowl, combine the cooked quinoa, black beans, chickpeas, crumbled tofu (cubed), diced tomato, fresh lime juice, and chili powder. Season with salt and black pepper to taste.

  • 3

    Gently spoon the filling into the hollowed bell pepper, pressing lightly to pack it in.

  • 4

    Place the stuffed bell pepper onto a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the pepper is tender and the filling is heated through.

  • 5

    Remove from the oven, sprinkle crumbled feta cheese on top, and let it sit for a couple of minutes to slightly melt.

  • 6

    Serve warm and enjoy the zesty, savory flavors in every bite.