Roasted Zesty Quinoa Stuffed Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a vibrant, flavor-packed meal featuring a roasted bell pepper filled with a zesty blend of quinoa, lean chicken, black beans, corn, and tomatoes, finished with a drizzle of olive oil and a squeeze of lime for a balanced bite of savory and tangy goodness.

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NUTRITION

435kcal
Protein
37.7g
Fat
11.4g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a mixing bowl, combine the cooked quinoa, drained black beans, corn kernels, diced tomatoes, cumin, and chili powder.

  • 4

    Dice the cooked chicken breast into small pieces and mix into the quinoa blend.

  • 5

    Drizzle the mixture with olive oil and lime juice, stirring gently to combine all flavors.

  • 6

    Stuff the hollowed bell pepper with the quinoa and chicken mixture, packing it firmly.

  • 7

    Place the stuffed pepper in a baking dish and roast in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from oven and let cool slightly before serving.

Roasted Zesty Quinoa Stuffed Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a vibrant, flavor-packed meal featuring a roasted bell pepper filled with a zesty blend of quinoa, lean chicken, black beans, corn, and tomatoes, finished with a drizzle of olive oil and a squeeze of lime for a balanced bite of savory and tangy goodness.

NUTRITION

435kcal
Protein
37.7g
Fat
11.4g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 cup Corn Kernels

1/4 cup Diced Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a mixing bowl, combine the cooked quinoa, drained black beans, corn kernels, diced tomatoes, cumin, and chili powder.

  • 4

    Dice the cooked chicken breast into small pieces and mix into the quinoa blend.

  • 5

    Drizzle the mixture with olive oil and lime juice, stirring gently to combine all flavors.

  • 6

    Stuff the hollowed bell pepper with the quinoa and chicken mixture, packing it firmly.

  • 7

    Place the stuffed pepper in a baking dish and roast in the preheated oven for 20-25 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove from oven and let cool slightly before serving.