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 these vibrant stuffed bell peppers filled with a hearty mix of quinoa, black beans, tender roasted chicken, and fresh vegetables, all infused with a zesty lemon-olive oil dressing and a blend of spices. This dish offers a satisfying combination of textures and flavors making it a nutritious, protein-packed meal perfect for any time of day.

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NUTRITION

491kcal
Protein
46.9g
Fat
11.4g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

3 oz cooked Chicken Breast

1/2 cup cooked Quinoa

1/2 cup cooked Black Beans

1 small diced Tomato

1 cup raw Spinach

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 Tbsp Lemon Juice

Spices (cumin, salt, pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes, then set aside.

  • 3

    In a bowl, combine the cooked quinoa, black beans, diced tomato, raw spinach, and diced cooked chicken breast.

  • 4

    Drizzle in olive oil and lemon juice, then season with cumin, salt, and pepper to taste. Toss the mixture well to combine.

  • 5

    Fill each bell pepper with the quinoa and chicken mixture.

  • 6

    Sprinkle the low-fat shredded cheese on top of the filling in each pepper.

  • 7

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

  • 8

    Remove from the oven and serve warm, enjoying the zesty blend of flavors.

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 these vibrant stuffed bell peppers filled with a hearty mix of quinoa, black beans, tender roasted chicken, and fresh vegetables, all infused with a zesty lemon-olive oil dressing and a blend of spices. This dish offers a satisfying combination of textures and flavors making it a nutritious, protein-packed meal perfect for any time of day.

NUTRITION

491kcal
Protein
46.9g
Fat
11.4g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Bell Peppers

3 oz cooked Chicken Breast

1/2 cup cooked Quinoa

1/2 cup cooked Black Beans

1 small diced Tomato

1 cup raw Spinach

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 Tbsp Lemon Juice

Spices (cumin, salt, pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the tops off the bell peppers and remove the seeds and membranes, then set aside.

  • 3

    In a bowl, combine the cooked quinoa, black beans, diced tomato, raw spinach, and diced cooked chicken breast.

  • 4

    Drizzle in olive oil and lemon juice, then season with cumin, salt, and pepper to taste. Toss the mixture well to combine.

  • 5

    Fill each bell pepper with the quinoa and chicken mixture.

  • 6

    Sprinkle the low-fat shredded cheese on top of the filling in each pepper.

  • 7

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

  • 8

    Remove from the oven and serve warm, enjoying the zesty blend of flavors.