Roasted Bell Peppers Stuffed with Zesty Quinoa

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

Roasted Bell Peppers Stuffed with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers Stuffed with Zesty Quinoa

Enjoy a vibrant, nutrient-dense dish featuring sweet roasted bell peppers filled with a zesty medley of quinoa, lean ground turkey, black beans, and tangy feta cheese. This flavorful combination is perfectly spiced and baked to perfection, offering a satisfying balance of taste and texture, ideal for a wholesome dinner.

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NUTRITION

553kcal
Protein
41.6g
Fat
21.9g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 Bell Pepper (large)

3 ounces Ground Turkey (lean)

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Feta Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

1 tsp Olive Oil

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Brush the inside lightly with olive oil and season with salt and pepper.

  • 3

    In a skillet over medium heat, add the ground turkey and cook until browned and fully cooked, breaking it up into small pieces.

  • 4

    Add the cumin and mix well to incorporate the spice with the turkey.

  • 5

    In a mixing bowl, combine the cooked quinoa, black beans, and turkey. Stir in lime juice and chopped fresh cilantro. Season with additional salt and pepper if desired.

  • 6

    Stuff the prepared bell pepper with the quinoa and turkey mixture. Top with crumbled feta cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake in the preheated oven for about 20-25 minutes, or until the pepper is tender.

  • 8

    Remove from oven, let it cool slightly, and serve warm.

Roasted Bell Peppers Stuffed with Zesty Quinoa

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

Roasted Bell Peppers Stuffed with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers Stuffed with Zesty Quinoa

Enjoy a vibrant, nutrient-dense dish featuring sweet roasted bell peppers filled with a zesty medley of quinoa, lean ground turkey, black beans, and tangy feta cheese. This flavorful combination is perfectly spiced and baked to perfection, offering a satisfying balance of taste and texture, ideal for a wholesome dinner.

NUTRITION

553kcal
Protein
41.6g
Fat
21.9g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 Bell Pepper (large)

3 ounces Ground Turkey (lean)

1/2 cup Cooked Quinoa

1/2 cup Black Beans

1/4 cup Feta Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

1 tsp Olive Oil

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Brush the inside lightly with olive oil and season with salt and pepper.

  • 3

    In a skillet over medium heat, add the ground turkey and cook until browned and fully cooked, breaking it up into small pieces.

  • 4

    Add the cumin and mix well to incorporate the spice with the turkey.

  • 5

    In a mixing bowl, combine the cooked quinoa, black beans, and turkey. Stir in lime juice and chopped fresh cilantro. Season with additional salt and pepper if desired.

  • 6

    Stuff the prepared bell pepper with the quinoa and turkey mixture. Top with crumbled feta cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake in the preheated oven for about 20-25 minutes, or until the pepper is tender.

  • 8

    Remove from oven, let it cool slightly, and serve warm.