YOUR SOLIN GENERATED RECIPE
Zesty Quinoa Stuffed Peppers
Dive into a vibrant meal featuring colorful bell peppers brimming with a zesty blend of quinoa, black beans, corn, diced tomatoes, tofu, and egg whites. This dish offers a perfect balance of textures and a burst of flavor in every bite, ideal for a wholesome dinner that satisfies both taste and nutritional goals.
INGREDIENTS
2 medium red bell peppers (240g)
0.75 cup cooked quinoa (125g)
0.5 cup black beans (86g)
0.25 cup corn kernels (40g)
0.5 cup diced tomato (120g)
100g firm tofu
0.5 cup egg whites (120g)
PREPARATION
Preheat your oven to 375°F.
Cut the tops off the red bell peppers and remove seeds and membranes to create hollow vessels.
In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, crumbled tofu, and egg whites. Mix well to integrate the flavors.
Season the mixture with your choice of zesty spices such as cumin, chili powder, salt, and pepper. Stir until evenly combined.
Fill each bell pepper with the quinoa mixture, packing it gently and mounding it slightly on top.
Place the stuffed peppers in a baking dish and cover with foil.
Bake in the preheated oven for about 25-30 minutes, until the peppers are tender and the filling is heated through.
Optional: Remove the foil during the last 5 minutes of baking for a lightly roasted top.
Serve warm and enjoy your nutrient-packed, zesty meal.