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

Enjoy a vibrant and protein-packed meal with roasted bell pepper brimming with a zesty mixture of quinoa, black beans, corn, fresh tomatoes, and lean ground turkey. This dish offers a delightful blend of textures and flavors accented with aromatic garlic, red onion, lime, and cilantro – a nutritious, satisfying meal perfect for any time of day.

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NUTRITION

604kcal
Protein
38.7g
Fat
16.7g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (150g)

0.75 cup Cooked Quinoa (140g)

0.5 cup Black Beans (130g)

0.25 cup Corn Kernels (40g)

0.25 cup Diced Tomatoes (60g)

0.25 cup Red Onion (40g)

1 clove Garlic (3g)

3 oz Lean Ground Turkey (85g per ounce x3)

1 tsp Extra Virgin Olive Oil (4.5g)

1 Fresh Lime (44g)

1 tbsp Fresh Cilantro (2g)

1 tsp Cumin Powder (2.3g)

1 tsp Paprika (2.3g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, add the teaspoon of olive oil and sauté the finely chopped red onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook thoroughly until it is browned and cooked through, breaking it up as it cooks.

  • 5

    Stir in the cumin, paprika, and a squeeze of lime juice. Mix well.

  • 6

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and chopped cilantro. Add the cooked turkey mixture and gently fold everything together.

  • 7

    Spoon the mixture into the hollowed-out bell pepper, packing it well.

  • 8

    Place the stuffed bell pepper in a baking dish and cover it loosely with foil. Roast in the oven for 20-25 minutes until the pepper is tender.

  • 9

    Remove the foil, drizzle a little more lime juice on top for extra zest, 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

Enjoy a vibrant and protein-packed meal with roasted bell pepper brimming with a zesty mixture of quinoa, black beans, corn, fresh tomatoes, and lean ground turkey. This dish offers a delightful blend of textures and flavors accented with aromatic garlic, red onion, lime, and cilantro – a nutritious, satisfying meal perfect for any time of day.

NUTRITION

604kcal
Protein
38.7g
Fat
16.7g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (150g)

0.75 cup Cooked Quinoa (140g)

0.5 cup Black Beans (130g)

0.25 cup Corn Kernels (40g)

0.25 cup Diced Tomatoes (60g)

0.25 cup Red Onion (40g)

1 clove Garlic (3g)

3 oz Lean Ground Turkey (85g per ounce x3)

1 tsp Extra Virgin Olive Oil (4.5g)

1 Fresh Lime (44g)

1 tbsp Fresh Cilantro (2g)

1 tsp Cumin Powder (2.3g)

1 tsp Paprika (2.3g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, add the teaspoon of olive oil and sauté the finely chopped red onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook thoroughly until it is browned and cooked through, breaking it up as it cooks.

  • 5

    Stir in the cumin, paprika, and a squeeze of lime juice. Mix well.

  • 6

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and chopped cilantro. Add the cooked turkey mixture and gently fold everything together.

  • 7

    Spoon the mixture into the hollowed-out bell pepper, packing it well.

  • 8

    Place the stuffed bell pepper in a baking dish and cover it loosely with foil. Roast in the oven for 20-25 minutes until the pepper is tender.

  • 9

    Remove the foil, drizzle a little more lime juice on top for extra zest, and serve warm.