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

Savor a vibrant, nutrient-packed meal featuring a roasted bell pepper brimming with zesty quinoa, tender shredded chicken, hearty black beans, sweet corn, and a tang of feta cheese. The medley of textures and flavors is elevated with fresh herbs and a splash of lime, making this dish as delightful to the palate as it is aligned with your macro goals.

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NUTRITION

538kcal
Protein
48.7g
Fat
16.1g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

4 ounces Shredded Chicken Breast

1/4 cup Black Beans

1/4 cup Corn Kernels

1/8 cup Feta Cheese

1/4 cup Diced Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

2 tablespoons Fresh Cilantro

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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.

  • 3

    In a bowl, combine the cooked quinoa, shredded chicken, black beans, corn, diced tomatoes, feta cheese, olive oil, lime juice, cumin, and chili powder. Stir until evenly mixed.

  • 4

    Spoon the mixture into the hollowed bell pepper, packing it in gently.

  • 5

    Place the stuffed pepper on a baking dish and roast in the oven for 20-25 minutes, until the pepper is tender and the filling is heated through.

  • 6

    Garnish with fresh cilantro before serving.

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

Savor a vibrant, nutrient-packed meal featuring a roasted bell pepper brimming with zesty quinoa, tender shredded chicken, hearty black beans, sweet corn, and a tang of feta cheese. The medley of textures and flavors is elevated with fresh herbs and a splash of lime, making this dish as delightful to the palate as it is aligned with your macro goals.

NUTRITION

538kcal
Protein
48.7g
Fat
16.1g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper

1/2 cup cooked Quinoa

4 ounces Shredded Chicken Breast

1/4 cup Black Beans

1/4 cup Corn Kernels

1/8 cup Feta Cheese

1/4 cup Diced Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the cooked quinoa, shredded chicken, black beans, corn, diced tomatoes, feta cheese, olive oil, lime juice, cumin, and chili powder. Stir until evenly mixed.

  • 4

    Spoon the mixture into the hollowed bell pepper, packing it in gently.

  • 5

    Place the stuffed pepper on a baking dish and roast in the oven for 20-25 minutes, until the pepper is tender and the filling is heated through.

  • 6

    Garnish with fresh cilantro before serving.