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

Delight in these vibrant, roasted bell peppers packed with zesty quinoa, black beans, corn, and a burst of fresh vegetables, topped off with lean grilled chicken for an extra protein boost. A perfect balance of flavors and textures for a satisfying and healthful meal.

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NUTRITION

403kcal
Protein
37.6g
Fat
6.6g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup cooked Quinoa

1/4 cup canned Black Beans

1/4 cup canned Corn

1/4 cup Cherry Tomatoes

1/4 medium Onion

1 clove Garlic

3 ounces Grilled Chicken Breast

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Chili Powder

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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.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, finely chopped onion, and minced garlic.

  • 4

    Add lemon juice, cumin, chili powder, and a pinch of salt and pepper to the mixture. Stir well to combine all the flavors.

  • 5

    Dice the grilled chicken breast into small pieces and fold into the quinoa mixture.

  • 6

    Stuff the bell pepper with the quinoa and chicken mixture, packing it firmly.

  • 7

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

  • 8

    Remove from the oven, garnish with a squeeze of extra lemon if desired, and serve warm.

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

Delight in these vibrant, roasted bell peppers packed with zesty quinoa, black beans, corn, and a burst of fresh vegetables, topped off with lean grilled chicken for an extra protein boost. A perfect balance of flavors and textures for a satisfying and healthful meal.

NUTRITION

403kcal
Protein
37.6g
Fat
6.6g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup cooked Quinoa

1/4 cup canned Black Beans

1/4 cup canned Corn

1/4 cup Cherry Tomatoes

1/4 medium Onion

1 clove Garlic

3 ounces Grilled Chicken Breast

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, finely chopped onion, and minced garlic.

  • 4

    Add lemon juice, cumin, chili powder, and a pinch of salt and pepper to the mixture. Stir well to combine all the flavors.

  • 5

    Dice the grilled chicken breast into small pieces and fold into the quinoa mixture.

  • 6

    Stuff the bell pepper with the quinoa and chicken mixture, packing it firmly.

  • 7

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

  • 8

    Remove from the oven, garnish with a squeeze of extra lemon if desired, and serve warm.