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 mix of flavors with our Baked Zesty Quinoa Stuffed Bell Peppers. This dish features a harmonious blend of lean ground turkey, protein-rich quinoa, black beans, and corn, all nestled inside a roasted bell pepper and finished with a sprinkle of low-fat cheese. The hint of garlic, diced onion, and a dash of cumin and chili powder delivers a satisfying, savory meal that's perfect for any time of day.

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NUTRITION

485kcal
Protein
40.2g
Fat
12.6g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

½ cup cooked quinoa

3 oz lean ground turkey

¼ cup black beans, drained

¼ cup corn

¼ cup diced tomatoes

¼ cup diced onion

1 clove garlic, minced

1 tsp olive oil

¼ cup low-fat shredded cheese

½ tsp cumin

½ tsp chili powder

Salt & Pepper, to taste

1 tbsp lime juice

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and crumbled, about 5-7 minutes. Season with cumin, chili powder, salt, and pepper.

  • 5

    Stir in the cooked quinoa, black beans, corn, and diced tomatoes. Allow the mixture to heat through for about 2 minutes. Squeeze in the lime juice and adjust seasoning if needed.

  • 6

    Spoon the filling into the hollowed bell pepper. Top with low-fat shredded cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake in the preheated oven for 20-25 minutes, or until the pepper is tender and the cheese has melted.

  • 8

    Remove from the oven, let cool slightly, 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 mix of flavors with our Baked Zesty Quinoa Stuffed Bell Peppers. This dish features a harmonious blend of lean ground turkey, protein-rich quinoa, black beans, and corn, all nestled inside a roasted bell pepper and finished with a sprinkle of low-fat cheese. The hint of garlic, diced onion, and a dash of cumin and chili powder delivers a satisfying, savory meal that's perfect for any time of day.

NUTRITION

485kcal
Protein
40.2g
Fat
12.6g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper

½ cup cooked quinoa

3 oz lean ground turkey

¼ cup black beans, drained

¼ cup corn

¼ cup diced tomatoes

¼ cup diced onion

1 clove garlic, minced

1 tsp olive oil

¼ cup low-fat shredded cheese

½ tsp cumin

½ tsp chili powder

Salt & Pepper, to taste

1 tbsp lime juice

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and crumbled, about 5-7 minutes. Season with cumin, chili powder, salt, and pepper.

  • 5

    Stir in the cooked quinoa, black beans, corn, and diced tomatoes. Allow the mixture to heat through for about 2 minutes. Squeeze in the lime juice and adjust seasoning if needed.

  • 6

    Spoon the filling into the hollowed bell pepper. Top with low-fat shredded cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake in the preheated oven for 20-25 minutes, or until the pepper is tender and the cheese has melted.

  • 8

    Remove from the oven, let cool slightly, and serve warm.