Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a colorful, vibrant meal featuring a roasted bell pepper brimming with a zesty mixture of fluffy quinoa, hearty black beans, tender diced chicken, and fresh tomatoes. Infused with a burst of lime and cilantro, this dish brings together a perfect balance of textures and flavors, delivering a satisfying meal that supports your nutrition goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

442kcal
Protein
39g
Fat
9.7g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

3 ounces Diced Chicken Breast

1/4 cup Diced Tomatoes

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the red bell pepper and remove seeds and membranes. Reserve the top for presentation if desired.

  • 3

    In a bowl, combine the cooked quinoa, black beans, diced chicken breast, diced tomatoes, lime juice, and chopped cilantro. Drizzle in the olive oil and season with salt and pepper to taste.

  • 4

    Stuff the bell pepper with the quinoa mixture, ensuring it's packed well.

  • 5

    Place the stuffed pepper on a baking dish and roast in the preheated oven for 20-25 minutes, until the pepper is tender and the filling is heated through.

  • 6

    Remove from the oven, garnish with additional cilantro if desired, and serve warm.

Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a colorful, vibrant meal featuring a roasted bell pepper brimming with a zesty mixture of fluffy quinoa, hearty black beans, tender diced chicken, and fresh tomatoes. Infused with a burst of lime and cilantro, this dish brings together a perfect balance of textures and flavors, delivering a satisfying meal that supports your nutrition goals.

NUTRITION

442kcal
Protein
39g
Fat
9.7g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup Cooked Quinoa

1/2 cup Black Beans

3 ounces Diced Chicken Breast

1/4 cup Diced Tomatoes

1 tbsp Lime Juice

2 tbsp Chopped Cilantro

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the red bell pepper and remove seeds and membranes. Reserve the top for presentation if desired.

  • 3

    In a bowl, combine the cooked quinoa, black beans, diced chicken breast, diced tomatoes, lime juice, and chopped cilantro. Drizzle in the olive oil and season with salt and pepper to taste.

  • 4

    Stuff the bell pepper with the quinoa mixture, ensuring it's packed well.

  • 5

    Place the stuffed pepper on a baking dish and roast in the preheated oven for 20-25 minutes, until the pepper is tender and the filling is heated through.

  • 6

    Remove from the oven, garnish with additional cilantro if desired, and serve warm.