Baked Zesty Quinoa Stuffed Peppers

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

Baked Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Peppers

Enjoy a vibrant mix of flavors with these roasted bell peppers filled with a zesty quinoa blend, lean ground turkey, black beans, and fresh vegetables. The dish offers a satisfying balance of textures and a bright, tangy taste that makes it perfect for a wholesome dinner.

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NUTRITION

427kcal
Protein
38.2g
Fat
8.8g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper

1 Yellow Bell Pepper

4 ounces Ground Turkey

1/2 cup cooked Quinoa

1/4 cup Black Beans (rinsed)

1/4 cup Diced Tomatoes

2 tablespoons chopped Red Onion

2 tablespoons Lime Juice

2 tablespoons chopped Cilantro

1 teaspoon Cumin

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the red and yellow bell peppers and remove the seeds and membranes to create cavities.

  • 3

    In a medium skillet over medium heat, cook ground turkey until lightly browned. Drain any excess fat if necessary.

  • 4

    Add the chopped red onion to the skillet and sauté for 2 minutes until softened.

  • 5

    Stir in the cooked quinoa, black beans, diced tomatoes, cumin, lime juice, cilantro, salt, and black pepper. Mix until well combined and heated through.

  • 6

    Spoon the turkey and quinoa mixture evenly into each bell pepper cavity.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for about 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil and bake for an additional 5 minutes for a slight roast on the tops.

  • 9

    Serve warm and enjoy your zesty, protein-packed meal!

Baked Zesty Quinoa Stuffed Peppers

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

Baked Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Peppers

Enjoy a vibrant mix of flavors with these roasted bell peppers filled with a zesty quinoa blend, lean ground turkey, black beans, and fresh vegetables. The dish offers a satisfying balance of textures and a bright, tangy taste that makes it perfect for a wholesome dinner.

NUTRITION

427kcal
Protein
38.2g
Fat
8.8g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 Red Bell Pepper

1 Yellow Bell Pepper

4 ounces Ground Turkey

1/2 cup cooked Quinoa

1/4 cup Black Beans (rinsed)

1/4 cup Diced Tomatoes

2 tablespoons chopped Red Onion

2 tablespoons Lime Juice

2 tablespoons chopped Cilantro

1 teaspoon Cumin

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the tops off the red and yellow bell peppers and remove the seeds and membranes to create cavities.

  • 3

    In a medium skillet over medium heat, cook ground turkey until lightly browned. Drain any excess fat if necessary.

  • 4

    Add the chopped red onion to the skillet and sauté for 2 minutes until softened.

  • 5

    Stir in the cooked quinoa, black beans, diced tomatoes, cumin, lime juice, cilantro, salt, and black pepper. Mix until well combined and heated through.

  • 6

    Spoon the turkey and quinoa mixture evenly into each bell pepper cavity.

  • 7

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for about 25-30 minutes until the peppers are tender.

  • 8

    Remove the foil and bake for an additional 5 minutes for a slight roast on the tops.

  • 9

    Serve warm and enjoy your zesty, protein-packed meal!