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

Savor the vibrant medley of roasted red bell peppers filled with a zesty blend of quinoa, black beans, corn, and marinated extra-firm tofu. Enhanced with a tangy kick of lime and a sprinkle of nutritional yeast for an extra boost of umami, this dish offers a balanced, protein-rich plate bursting with color and flavor.

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NUTRITION

482kcal
Protein
32.4g
Fat
15.1g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/3 cup Black Beans (60g)

1/3 cup Corn Kernels (50g)

150g Extra-Firm Tofu

1/4 cup Cherry Tomatoes (40g)

1 tbsp Nutritional Yeast

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro (chopped)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the red bell pepper in half lengthwise and remove the seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, diced extra-firm tofu, and halved cherry tomatoes.

  • 4

    Drizzle the mixture with olive oil and fresh lime juice, then sprinkle in nutritional yeast, chopped cilantro, salt, and pepper. Gently toss to combine, ensuring even seasoning.

  • 5

    Spoon the mixture into the hollowed bell pepper halves, packing it generously.

  • 6

    Place the stuffed peppers on a baking tray lined with parchment paper.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the peppers are tender and the filling is heated through.

  • 8

    Remove from the oven, garnish with additional cilantro if desired, and serve warm.

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

Savor the vibrant medley of roasted red bell peppers filled with a zesty blend of quinoa, black beans, corn, and marinated extra-firm tofu. Enhanced with a tangy kick of lime and a sprinkle of nutritional yeast for an extra boost of umami, this dish offers a balanced, protein-rich plate bursting with color and flavor.

NUTRITION

482kcal
Protein
32.4g
Fat
15.1g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/3 cup Black Beans (60g)

1/3 cup Corn Kernels (50g)

150g Extra-Firm Tofu

1/4 cup Cherry Tomatoes (40g)

1 tbsp Nutritional Yeast

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro (chopped)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the red bell pepper in half lengthwise and remove the seeds and membranes.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, diced extra-firm tofu, and halved cherry tomatoes.

  • 4

    Drizzle the mixture with olive oil and fresh lime juice, then sprinkle in nutritional yeast, chopped cilantro, salt, and pepper. Gently toss to combine, ensuring even seasoning.

  • 5

    Spoon the mixture into the hollowed bell pepper halves, packing it generously.

  • 6

    Place the stuffed peppers on a baking tray lined with parchment paper.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the peppers are tender and the filling is heated through.

  • 8

    Remove from the oven, garnish with additional cilantro if desired, and serve warm.