Roasted Zesty Quinoa Stuffed Bell Peppers

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

Roasted Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant medley of flavors with these roasted bell peppers, filled with zesty quinoa, black beans, sweet corn, diced tomatoes, and tender chicken breast, all topped with a sprinkle of tangy feta cheese. This dish offers a satisfying balance of protein, fiber, and a burst of fresh flavors perfect for any meal.

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NUTRITION

517kcal
Protein
41.2g
Fat
16.8g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

2 tbsp Onion, chopped

1 tsp Olive Oil

1 oz Feta Cheese

3 oz Chicken Breast, cooked & chopped

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and chopped onion.

  • 4

    Add the cooked and diced chicken breast to the mixture.

  • 5

    Drizzle in the olive oil and lemon juice, then sprinkle in the cumin and paprika. Mix well to evenly distribute the flavors.

  • 6

    Warm the stuffed mixture briefly in a pan if preferred, then spoon it into the hollowed bell pepper.

  • 7

    Place the stuffed bell pepper in an oven-safe dish and roast for 20-25 minutes until the pepper is tender.

  • 8

    Remove from oven and sprinkle the crumbled feta cheese on top before serving.

Roasted Zesty Quinoa Stuffed Bell Peppers

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

Roasted Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant medley of flavors with these roasted bell peppers, filled with zesty quinoa, black beans, sweet corn, diced tomatoes, and tender chicken breast, all topped with a sprinkle of tangy feta cheese. This dish offers a satisfying balance of protein, fiber, and a burst of fresh flavors perfect for any meal.

NUTRITION

517kcal
Protein
41.2g
Fat
16.8g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

2 tbsp Onion, chopped

1 tsp Olive Oil

1 oz Feta Cheese

3 oz Chicken Breast, cooked & chopped

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and chopped onion.

  • 4

    Add the cooked and diced chicken breast to the mixture.

  • 5

    Drizzle in the olive oil and lemon juice, then sprinkle in the cumin and paprika. Mix well to evenly distribute the flavors.

  • 6

    Warm the stuffed mixture briefly in a pan if preferred, then spoon it into the hollowed bell pepper.

  • 7

    Place the stuffed bell pepper in an oven-safe dish and roast for 20-25 minutes until the pepper is tender.

  • 8

    Remove from oven and sprinkle the crumbled feta cheese on top before serving.