Zesty Quinoa Stuffed Peppers

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

Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Peppers

Enjoy a burst of zesty flavors in these vibrant stuffed peppers filled with protein-packed ground turkey, hearty quinoa, and black beans combined with sweet corn and fresh cherry tomatoes. Lightly seasoned with lime juice, cumin, and cilantro, this dish offers a balanced and satisfying meal with an enticing interplay of textures and tangy freshness.

Try 3 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
32.7g
Fat
6.3g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Corn kernels

1/4 cup Cherry Tomatoes

1 tbsp Lime Juice

1 tbsp Cilantro (chopped)

1 tsp Cumin

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes. Set aside the pepper and chop the removed parts finely.

  • 3

    In a medium skillet, cook the ground turkey over medium heat until lightly browned, breaking it up as it cooks.

  • 4

    Add the chopped bell pepper pieces, quinoa, black beans, corn, and cherry tomatoes to the skillet. Stir in the cumin, salt, and pepper.

  • 5

    Allow the mixture to heat through for a couple of minutes, then stir in the lime juice and chopped cilantro.

  • 6

    Stuff the bell pepper with the mixture, pressing it gently to fill completely.

  • 7

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

  • 8

    Remove from the oven and serve warm.

Zesty Quinoa Stuffed Peppers

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

Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Zesty Quinoa Stuffed Peppers

Enjoy a burst of zesty flavors in these vibrant stuffed peppers filled with protein-packed ground turkey, hearty quinoa, and black beans combined with sweet corn and fresh cherry tomatoes. Lightly seasoned with lime juice, cumin, and cilantro, this dish offers a balanced and satisfying meal with an enticing interplay of textures and tangy freshness.

NUTRITION

375kcal
Protein
32.7g
Fat
6.3g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup cooked Quinoa

3 ounces Lean Ground Turkey

1/4 cup Black Beans

1/4 cup Corn kernels

1/4 cup Cherry Tomatoes

1 tbsp Lime Juice

1 tbsp Cilantro (chopped)

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove seeds and membranes. Set aside the pepper and chop the removed parts finely.

  • 3

    In a medium skillet, cook the ground turkey over medium heat until lightly browned, breaking it up as it cooks.

  • 4

    Add the chopped bell pepper pieces, quinoa, black beans, corn, and cherry tomatoes to the skillet. Stir in the cumin, salt, and pepper.

  • 5

    Allow the mixture to heat through for a couple of minutes, then stir in the lime juice and chopped cilantro.

  • 6

    Stuff the bell pepper with the mixture, pressing it gently to fill completely.

  • 7

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

  • 8

    Remove from the oven and serve warm.