Baked Zesty Quinoa Stuffed Bell Peppers

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

Baked Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant, wholesome dish featuring a sweet bell pepper filled with a zesty blend of protein-rich grilled chicken, fluffy quinoa, hearty black beans, corn, and diced tomatoes. This baked delight is finished with a sprinkle of red onion and a squeeze of lime for a burst of fresh flavor, providing a balanced, nutrient-packed meal.

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NUTRITION

379kcal
Protein
35.9g
Fat
5.1g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

3 oz Grilled Chicken Breast (85g)

1/4 cup Black Beans (60g)

1/4 cup Diced Tomatoes (50g)

1/4 cup Corn (42g)

1/8 piece Red Onion (15g)

1 tsp Lime Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the top off the bell pepper and remove the seeds, creating a hollow cup.

  • 3

    In a bowl, combine the cooked quinoa, diced grilled chicken, black beans, diced tomatoes, corn, and finely chopped red onion.

  • 4

    Drizzle in the lime juice and gently mix the filling with a pinch of salt and pepper to taste.

  • 5

    Spoon the mixture into the hollowed bell pepper, packing it gently to fill the pepper completely.

  • 6

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

  • 7

    Remove from the oven and serve warm.

Baked Zesty Quinoa Stuffed Bell Peppers

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

Baked Zesty Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant, wholesome dish featuring a sweet bell pepper filled with a zesty blend of protein-rich grilled chicken, fluffy quinoa, hearty black beans, corn, and diced tomatoes. This baked delight is finished with a sprinkle of red onion and a squeeze of lime for a burst of fresh flavor, providing a balanced, nutrient-packed meal.

NUTRITION

379kcal
Protein
35.9g
Fat
5.1g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 Bell Pepper (150g)

1/2 cup Cooked Quinoa (92g)

3 oz Grilled Chicken Breast (85g)

1/4 cup Black Beans (60g)

1/4 cup Diced Tomatoes (50g)

1/4 cup Corn (42g)

1/8 piece Red Onion (15g)

1 tsp Lime Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the top off the bell pepper and remove the seeds, creating a hollow cup.

  • 3

    In a bowl, combine the cooked quinoa, diced grilled chicken, black beans, diced tomatoes, corn, and finely chopped red onion.

  • 4

    Drizzle in the lime juice and gently mix the filling with a pinch of salt and pepper to taste.

  • 5

    Spoon the mixture into the hollowed bell pepper, packing it gently to fill the pepper completely.

  • 6

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

  • 7

    Remove from the oven and serve warm.