Zesty Quinoa Stuffed Bell Peppers

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

Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant twist on classic stuffed peppers with a hearty blend of quinoa, black beans, corn, and tangy diced tomatoes. This dish is elevated with crumbled feta, a dollop of creamy Greek yogurt, and perfectly cooked eggs, creating a balanced, zesty meal that satisfies your taste buds while keeping you on track with your nutrition goals.

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NUTRITION

464kcal
Protein
27.4g
Fat
15.9g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/4 cup Diced Onion

1 clove Garlic, minced

1/4 cup Crumbled Feta Cheese

1/4 cup Plain Nonfat Greek Yogurt

2 Eggs

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the top off the bell pepper and remove the seeds and membranes.

  • 2

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, diced onion, and minced garlic.

  • 3

    Stir in the crumbled feta cheese and Greek yogurt, mixing until all ingredients are well combined. Season with salt and pepper or your favorite spices to taste.

  • 4

    Carefully spoon the mixture into the hollowed bell pepper, packing it well.

  • 5

    Place the stuffed bell pepper in a baking dish. Crack the eggs on top of the filled pepper or cook them separately and add them as a side if preferred.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the bell pepper is tender and the eggs are set to your liking.

  • 7

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your zesty, protein-packed meal!

Zesty Quinoa Stuffed Bell Peppers

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

Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant twist on classic stuffed peppers with a hearty blend of quinoa, black beans, corn, and tangy diced tomatoes. This dish is elevated with crumbled feta, a dollop of creamy Greek yogurt, and perfectly cooked eggs, creating a balanced, zesty meal that satisfies your taste buds while keeping you on track with your nutrition goals.

NUTRITION

464kcal
Protein
27.4g
Fat
15.9g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1/4 cup Diced Onion

1 clove Garlic, minced

1/4 cup Crumbled Feta Cheese

1/4 cup Plain Nonfat Greek Yogurt

2 Eggs

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Slice the top off the bell pepper and remove the seeds and membranes.

  • 2

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, diced onion, and minced garlic.

  • 3

    Stir in the crumbled feta cheese and Greek yogurt, mixing until all ingredients are well combined. Season with salt and pepper or your favorite spices to taste.

  • 4

    Carefully spoon the mixture into the hollowed bell pepper, packing it well.

  • 5

    Place the stuffed bell pepper in a baking dish. Crack the eggs on top of the filled pepper or cook them separately and add them as a side if preferred.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the bell pepper is tender and the eggs are set to your liking.

  • 7

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your zesty, protein-packed meal!