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 generously stuffed with a zesty quinoa blend featuring black beans, tempeh, and a hint of nutritional yeast. Each bite delivers a well-balanced combination of protein, fiber, and wholesome goodness, making this a versatile meal for any time of day.

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NUTRITION

551kcal
Protein
33.8g
Fat
17.8g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1 large yellow bell pepper

1/2 cup cooked quinoa

1/2 cup rinsed black beans

3 ounces tempeh

2 tbsp nutritional yeast

1 tbsp lime juice

1 tsp olive oil

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

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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, keeping the peppers whole for stuffing.

  • 3

    In a bowl, crumble the tempeh into small pieces and combine with the cooked quinoa, rinsed black beans, nutritional yeast, lime juice, olive oil, cumin, and smoked paprika. Mix thoroughly and season with salt and pepper.

  • 4

    Spoon the mixture evenly into both bell peppers, pressing lightly to pack the filling.

  • 5

    Place the stuffed peppers in a baking dish. For extra moisture, you can add a splash of water or vegetable broth to the bottom of the dish.

  • 6

    Roast in the preheated oven for 25-30 minutes until the peppers are tender and the filling is warmed through.

  • 7

    Remove from the oven and let cool slightly before serving.

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 generously stuffed with a zesty quinoa blend featuring black beans, tempeh, and a hint of nutritional yeast. Each bite delivers a well-balanced combination of protein, fiber, and wholesome goodness, making this a versatile meal for any time of day.

NUTRITION

551kcal
Protein
33.8g
Fat
17.8g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1 large yellow bell pepper

1/2 cup cooked quinoa

1/2 cup rinsed black beans

3 ounces tempeh

2 tbsp nutritional yeast

1 tbsp lime juice

1 tsp olive oil

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

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, keeping the peppers whole for stuffing.

  • 3

    In a bowl, crumble the tempeh into small pieces and combine with the cooked quinoa, rinsed black beans, nutritional yeast, lime juice, olive oil, cumin, and smoked paprika. Mix thoroughly and season with salt and pepper.

  • 4

    Spoon the mixture evenly into both bell peppers, pressing lightly to pack the filling.

  • 5

    Place the stuffed peppers in a baking dish. For extra moisture, you can add a splash of water or vegetable broth to the bottom of the dish.

  • 6

    Roast in the preheated oven for 25-30 minutes until the peppers are tender and the filling is warmed through.

  • 7

    Remove from the oven and let cool slightly before serving.