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 vibrant roasted bell pepper bursting with a zesty filling of lean ground turkey, hearty quinoa, and black beans that deliver a satisfying blend of textures and bright, fresh flavors. Finished with a hint of corn and diced tomatoes, this dish is both wholesome and delicious.

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NUTRITION

436kcal
Protein
37.0g
Fat
11.5g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1 Red Bell Pepper

1/4 cup Diced Tomatoes

1/4 cup Sweet Corn

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove seeds and membranes. Lightly drizzle with a little olive oil and roast in the oven for about 10 minutes to soften.

  • 3

    Meanwhile, heat the olive oil in a skillet over medium heat and sauté the red onion until translucent.

  • 4

    Add the lean ground turkey to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until the turkey is browned and cooked through.

  • 5

    Stir in the cooked quinoa, black beans, diced tomatoes, and sweet corn. Squeeze in lime juice and allow the mixture to heat through.

  • 6

    Remove the roasted bell pepper from the oven and spoon the mixture into the cavity of the pepper.

  • 7

    Return the stuffed pepper to the oven and bake for another 15-20 minutes, allowing the flavors to meld.

  • 8

    Serve warm and enjoy your delicious, protein-packed meal.

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 vibrant roasted bell pepper bursting with a zesty filling of lean ground turkey, hearty quinoa, and black beans that deliver a satisfying blend of textures and bright, fresh flavors. Finished with a hint of corn and diced tomatoes, this dish is both wholesome and delicious.

NUTRITION

436kcal
Protein
37.0g
Fat
11.5g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1 Red Bell Pepper

1/4 cup Diced Tomatoes

1/4 cup Sweet Corn

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove seeds and membranes. Lightly drizzle with a little olive oil and roast in the oven for about 10 minutes to soften.

  • 3

    Meanwhile, heat the olive oil in a skillet over medium heat and sauté the red onion until translucent.

  • 4

    Add the lean ground turkey to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until the turkey is browned and cooked through.

  • 5

    Stir in the cooked quinoa, black beans, diced tomatoes, and sweet corn. Squeeze in lime juice and allow the mixture to heat through.

  • 6

    Remove the roasted bell pepper from the oven and spoon the mixture into the cavity of the pepper.

  • 7

    Return the stuffed pepper to the oven and bake for another 15-20 minutes, allowing the flavors to meld.

  • 8

    Serve warm and enjoy your delicious, protein-packed meal.