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 dish that balances wholesome quinoa with the lively flavors of black beans, sweet corn, and a zesty tomato mix, all stuffed into a crisp bell pepper. Topped with a touch of melted part-skim mozzarella and a scrambled egg for an extra protein boost, this meal is as satisfying as it is nutritious.

Try 3 days free, then $12.99 / mo.

NUTRITION

521kcal
Protein
31.9g
Fat
12.9g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1 cup cooked Quinoa (from 1/3 cup dry)

1/2 cup Canned Black Beans (130g)

1/4 cup Corn (40g)

1/4 cup Diced Tomatoes with Chilies (60g)

1 Large Egg

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

1/2 tsp Cumin

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small pot, cook the quinoa according to package directions until fluffy.

  • 4

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, salt, and pepper. Stir well.

  • 5

    Lightly scramble the egg in a small pan and then mix it into the quinoa filling for an extra protein boost.

  • 6

    Spoon the mixture into the hollowed bell pepper, packing it evenly, and top with shredded part-skim mozzarella cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake for 20-25 minutes, until the pepper is tender and the cheese is melted and lightly golden.

  • 8

    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 dish that balances wholesome quinoa with the lively flavors of black beans, sweet corn, and a zesty tomato mix, all stuffed into a crisp bell pepper. Topped with a touch of melted part-skim mozzarella and a scrambled egg for an extra protein boost, this meal is as satisfying as it is nutritious.

NUTRITION

521kcal
Protein
31.9g
Fat
12.9g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

1 cup cooked Quinoa (from 1/3 cup dry)

1/2 cup Canned Black Beans (130g)

1/4 cup Corn (40g)

1/4 cup Diced Tomatoes with Chilies (60g)

1 Large Egg

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

1/2 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small pot, cook the quinoa according to package directions until fluffy.

  • 4

    In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, salt, and pepper. Stir well.

  • 5

    Lightly scramble the egg in a small pan and then mix it into the quinoa filling for an extra protein boost.

  • 6

    Spoon the mixture into the hollowed bell pepper, packing it evenly, and top with shredded part-skim mozzarella cheese.

  • 7

    Place the stuffed bell pepper in a baking dish and bake for 20-25 minutes, until the pepper is tender and the cheese is melted and lightly golden.

  • 8

    Remove from the oven and serve warm.