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 flavors of roasted bell peppers stuffed with a zesty blend of quinoa, lean ground turkey, black beans, sweet corn, and diced tomatoes. Infused with a tangy dose of lime, cumin, and chili powder, this dish offers a delicious balance of protein and wholesome carbs in every bite.

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NUTRITION

436kcal
Protein
37.1g
Fat
11.2g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup cooked Quinoa

4 ounces Lean Ground Turkey

1/4 cup Black Beans (drained)

1/4 cup Sweet Corn

1/4 cup Diced Tomatoes

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper cap for later use if desired.

  • 3

    In a skillet over medium heat, warm the olive oil and add the lean ground turkey. Cook until it is browned and cooked through, breaking it up with a spatula.

  • 4

    Add the black beans, sweet corn, and diced tomatoes to the skillet, stirring to combine. Allow the mixture to heat through for 2-3 minutes.

  • 5

    Stir in the cooked quinoa, lime juice, ground cumin, chili powder, salt, and pepper. Mix well to distribute the flavors evenly.

  • 6

    Spoon the zesty mixture into the hollowed bell pepper. If extra mixture remains, it can be served on the side.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil. Roast in the oven for 20-25 minutes until the bell pepper is tender.

  • 8

    Remove the foil and roast for an additional 5 minutes to slightly caramelize the top.

  • 9

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

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 flavors of roasted bell peppers stuffed with a zesty blend of quinoa, lean ground turkey, black beans, sweet corn, and diced tomatoes. Infused with a tangy dose of lime, cumin, and chili powder, this dish offers a delicious balance of protein and wholesome carbs in every bite.

NUTRITION

436kcal
Protein
37.1g
Fat
11.2g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

1/2 cup cooked Quinoa

4 ounces Lean Ground Turkey

1/4 cup Black Beans (drained)

1/4 cup Sweet Corn

1/4 cup Diced Tomatoes

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper cap for later use if desired.

  • 3

    In a skillet over medium heat, warm the olive oil and add the lean ground turkey. Cook until it is browned and cooked through, breaking it up with a spatula.

  • 4

    Add the black beans, sweet corn, and diced tomatoes to the skillet, stirring to combine. Allow the mixture to heat through for 2-3 minutes.

  • 5

    Stir in the cooked quinoa, lime juice, ground cumin, chili powder, salt, and pepper. Mix well to distribute the flavors evenly.

  • 6

    Spoon the zesty mixture into the hollowed bell pepper. If extra mixture remains, it can be served on the side.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil. Roast in the oven for 20-25 minutes until the bell pepper is tender.

  • 8

    Remove the foil and roast for an additional 5 minutes to slightly caramelize the top.

  • 9

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