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

Enjoy a vibrant medley of flavors in these roasted bell peppers stuffed with zesty quinoa, lean ground turkey, and hearty black beans. This dish marries a bright citrus kick with warm spices, creating a perfect balance of nutrition and taste ideal for a satisfying dinner.

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NUTRITION

462kcal
Protein
39.3g
Fat
10.4g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

4 ounces Lean Ground Turkey

1/2 cup cooked Quinoa

1/2 cup Black Beans

1/4 cup Diced Tomatoes

1 teaspoon Lime Zest

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, breaking it up with a spoon.

  • 4

    Add the black beans, diced tomatoes, and spices (chili powder, cumin, garlic powder, salt, and pepper) to the skillet, stirring well to combine.

  • 5

    Stir in the cooked quinoa and lime zest, allowing the flavors to meld for about 2 minutes.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell peppers, filling them generously.

  • 7

    Place the stuffed peppers in a baking dish and roast in the oven for 20-25 minutes until the peppers are tender.

  • 8

    Remove from the oven and serve warm, garnished with fresh cilantro if desired.

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

Enjoy a vibrant medley of flavors in these roasted bell peppers stuffed with zesty quinoa, lean ground turkey, and hearty black beans. This dish marries a bright citrus kick with warm spices, creating a perfect balance of nutrition and taste ideal for a satisfying dinner.

NUTRITION

462kcal
Protein
39.3g
Fat
10.4g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

4 ounces Lean Ground Turkey

1/2 cup cooked Quinoa

1/2 cup Black Beans

1/4 cup Diced Tomatoes

1 teaspoon Lime Zest

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned, breaking it up with a spoon.

  • 4

    Add the black beans, diced tomatoes, and spices (chili powder, cumin, garlic powder, salt, and pepper) to the skillet, stirring well to combine.

  • 5

    Stir in the cooked quinoa and lime zest, allowing the flavors to meld for about 2 minutes.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell peppers, filling them generously.

  • 7

    Place the stuffed peppers in a baking dish and roast in the oven for 20-25 minutes until the peppers are tender.

  • 8

    Remove from the oven and serve warm, garnished with fresh cilantro if desired.