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 colorful and vibrant meal with these zesty stuffed peppers filled with a hearty blend of lean ground turkey, protein-packed quinoa, black beans, and a medley of fresh vegetables, all seasoned with a kick of cumin and chili powder for warmth and depth.

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NUTRITION

412kcal
Protein
32.8g
Fat
12.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (119g)

3 oz Ground Turkey

1/2 cup Cooked Quinoa (92g)

1/4 cup Black Beans (45g)

1/4 cup Diced Tomatoes (62g)

1/4 cup Sweet Corn (40g)

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks, about 5-6 minutes.

  • 4

    Stir in the cumin, chili powder, salt, and pepper with the cooked turkey.

  • 5

    Mix in the cooked quinoa, black beans, diced tomatoes, and corn. Allow the mixture to heat through for 2-3 minutes.

  • 6

    Spoon the filling into the hollowed-out bell pepper. Place the stuffed pepper in a baking dish.

  • 7

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil during the last 5 minutes of baking to slightly brown the top if desired.

  • 9

    Serve warm and enjoy your zesty, nutrient-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 colorful and vibrant meal with these zesty stuffed peppers filled with a hearty blend of lean ground turkey, protein-packed quinoa, black beans, and a medley of fresh vegetables, all seasoned with a kick of cumin and chili powder for warmth and depth.

NUTRITION

412kcal
Protein
32.8g
Fat
12.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (119g)

3 oz Ground Turkey

1/2 cup Cooked Quinoa (92g)

1/4 cup Black Beans (45g)

1/4 cup Diced Tomatoes (62g)

1/4 cup Sweet Corn (40g)

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks, about 5-6 minutes.

  • 4

    Stir in the cumin, chili powder, salt, and pepper with the cooked turkey.

  • 5

    Mix in the cooked quinoa, black beans, diced tomatoes, and corn. Allow the mixture to heat through for 2-3 minutes.

  • 6

    Spoon the filling into the hollowed-out bell pepper. Place the stuffed pepper in a baking dish.

  • 7

    Cover the dish with foil and bake in the preheated oven for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil during the last 5 minutes of baking to slightly brown the top if desired.

  • 9

    Serve warm and enjoy your zesty, nutrient-packed meal.