Baked Zesty Quinoa Stuffed Peppers

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

Baked Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Peppers

Enjoy this vibrant and hearty dish where sweet bell peppers are filled with a zesty blend of quinoa, lean ground turkey, black beans, corn, and tomatoes, then finished with a sprinkle of cheddar cheese. Perfectly balanced with a punch of protein and a medley of textures and flavors, this dish is both satisfying and nourishing.

Try 3 days free, then $12.99 / mo.

NUTRITION

484kcal
Protein
43.8g
Fat
14.1g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Shredded Cheddar Cheese

1 tablespoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

Pinch of Salt

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. If desired, lightly roast the pepper in the oven for 5 minutes to soften.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned. Stir in the cumin, chili powder, and a pinch of salt.

  • 4

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and turkey. Add the lime juice and mix well.

  • 5

    Stuff the red bell pepper with the quinoa-turkey mixture and top with shredded cheddar cheese.

  • 6

    Place the stuffed pepper in a baking dish and bake for 15-20 minutes until the cheese is melted and bubbly.

  • 7

    Serve warm and enjoy the zesty flavors and balanced textures of your dish.

Baked Zesty Quinoa Stuffed Peppers

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

Baked Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Peppers

Enjoy this vibrant and hearty dish where sweet bell peppers are filled with a zesty blend of quinoa, lean ground turkey, black beans, corn, and tomatoes, then finished with a sprinkle of cheddar cheese. Perfectly balanced with a punch of protein and a medley of textures and flavors, this dish is both satisfying and nourishing.

NUTRITION

484kcal
Protein
43.8g
Fat
14.1g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1/4 cup Shredded Cheddar Cheese

1 tablespoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. If desired, lightly roast the pepper in the oven for 5 minutes to soften.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned. Stir in the cumin, chili powder, and a pinch of salt.

  • 4

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and turkey. Add the lime juice and mix well.

  • 5

    Stuff the red bell pepper with the quinoa-turkey mixture and top with shredded cheddar cheese.

  • 6

    Place the stuffed pepper in a baking dish and bake for 15-20 minutes until the cheese is melted and bubbly.

  • 7

    Serve warm and enjoy the zesty flavors and balanced textures of your dish.