YOUR SOLIN GENERATED RECIPE
Zesty Quinoa Stuffed Roasted Bell Peppers
Enjoy a vibrant fusion of flavors with our Zesty Quinoa Stuffed Roasted Bell Peppers. This dish features a tender roasted bell pepper filled with a savory blend of protein-rich lean ground turkey, hearty quinoa, and black beans, accented with crisp red onion, fresh tomatoes, and aromatic garlic. Topped with a drizzle of olive oil and a sprinkle of cilantro, each bite bursts with zesty freshness in a balanced, nutrient-packed meal.
INGREDIENTS
1 medium Bell Pepper
1/2 cup Cooked Quinoa
3 ounces Lean Ground Turkey
1/2 cup Black Beans
1 teaspoon Olive Oil
1/4 cup diced Red Onion
1/4 cup diced Tomatoes
1 clove Garlic, minced
1 tablespoon Cilantro
PREPARATION
Preheat your oven to 375°F. Slice the top off the bell pepper and carefully remove the seeds and membranes.
In a skillet over medium heat, add the olive oil and sauté the diced red onion and minced garlic until fragrant and translucent, about 2-3 minutes.
Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up into small pieces as it cooks.
Stir in the cooked quinoa and black beans, followed by the diced tomatoes. Allow the mixture to heat through and blend the flavors for about 2 minutes. Season with salt and pepper to taste.
Fill the hollowed bell pepper with the quinoa-turkey mixture. Place the stuffed pepper in a baking dish.
Roast in the preheated oven for 20-25 minutes until the bell pepper is tender. If desired, place the pepper under broil for an additional 2-3 minutes to achieve a slightly charred top.
Garnish with fresh cilantro before serving. Enjoy your zesty, nutrient-packed meal!