Zesty Quinoa Stuffed Bell Peppers

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

Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Bell Peppers

Enjoy a burst of flavor with these zesty quinoa stuffed bell peppers, combining lean chicken, hearty quinoa, and a medley of black beans, corn, and tomatoes all seasoned with a touch of lime and cumin. This light yet satisfying dish is perfect for a nutrient-packed lunch or dinner.

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NUTRITION

441kcal
Protein
40.6g
Fat
6.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

3 ounces Shredded Chicken Breast

1/2 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/8 cup Chopped Onion

1 tablespoon Fresh Lime Juice

1 teaspoon Ground Cumin

Salt and 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 the seeds and membranes, keeping the pepper whole as a vessel.

  • 3

    In a mixing bowl, combine the cooked quinoa, shredded chicken, black beans, corn, diced tomatoes, chopped onion, fresh lime juice, and ground cumin. Season with salt and pepper to taste.

  • 4

    Spoon the mixture into the hollowed-out bell pepper, packing it firmly.

  • 5

    Place the stuffed pepper in a baking dish and cover with foil.

  • 6

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove from the oven and let it cool slightly before serving.

Zesty Quinoa Stuffed Bell Peppers

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

Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Bell Peppers

Enjoy a burst of flavor with these zesty quinoa stuffed bell peppers, combining lean chicken, hearty quinoa, and a medley of black beans, corn, and tomatoes all seasoned with a touch of lime and cumin. This light yet satisfying dish is perfect for a nutrient-packed lunch or dinner.

NUTRITION

441kcal
Protein
40.6g
Fat
6.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

3 ounces Shredded Chicken Breast

1/2 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/8 cup Chopped Onion

1 tablespoon Fresh Lime Juice

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, keeping the pepper whole as a vessel.

  • 3

    In a mixing bowl, combine the cooked quinoa, shredded chicken, black beans, corn, diced tomatoes, chopped onion, fresh lime juice, and ground cumin. Season with salt and pepper to taste.

  • 4

    Spoon the mixture into the hollowed-out bell pepper, packing it firmly.

  • 5

    Place the stuffed pepper in a baking dish and cover with foil.

  • 6

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 7

    Remove from the oven and let it cool slightly before serving.