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

A vibrant, nutritious dish featuring a large roasted bell pepper stuffed with a zesty blend of quinoa, black beans, corn, and diced tomatoes, accented with red onion and tender chicken breast. Infused with herbs and spices, this colorful meal delivers a satisfying mix of textures and a bright, tangy flavor profile perfect for any meal.

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NUTRITION

426kcal
Protein
36.1g
Fat
10.5g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

2 tbsp Red Onion (chopped)

1 tsp Olive Oil

3 oz Cooked Chicken Breast

Spices (Cumin, Paprika, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the red bell pepper and carefully remove the seeds and membranes. Lightly brush the interior with olive oil and season with a pinch of salt and pepper.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and chopped red onion. Add in the cooked chicken breast (diced) and season the mixture with cumin, paprika, chili powder, salt, and pepper. Mix until evenly combined.

  • 4

    Stuff the red bell pepper with the quinoa mixture, pressing down gently to fill the cavity completely.

  • 5

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

  • 6

    Remove from the oven and let cool slightly before serving.

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

A vibrant, nutritious dish featuring a large roasted bell pepper stuffed with a zesty blend of quinoa, black beans, corn, and diced tomatoes, accented with red onion and tender chicken breast. Infused with herbs and spices, this colorful meal delivers a satisfying mix of textures and a bright, tangy flavor profile perfect for any meal.

NUTRITION

426kcal
Protein
36.1g
Fat
10.5g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

2 tbsp Red Onion (chopped)

1 tsp Olive Oil

3 oz Cooked Chicken Breast

Spices (Cumin, Paprika, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the red bell pepper and carefully remove the seeds and membranes. Lightly brush the interior with olive oil and season with a pinch of salt and pepper.

  • 3

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and chopped red onion. Add in the cooked chicken breast (diced) and season the mixture with cumin, paprika, chili powder, salt, and pepper. Mix until evenly combined.

  • 4

    Stuff the red bell pepper with the quinoa mixture, pressing down gently to fill the cavity completely.

  • 5

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

  • 6

    Remove from the oven and let cool slightly before serving.