Roasted Stuffed Bell Peppers with Zesty Quinoa

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

Roasted Stuffed Bell Peppers with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Bell Peppers with Zesty Quinoa

Enjoy a vibrant and wholesome dish featuring sweet roasted bell peppers filled with a zesty blend of quinoa, lean ground turkey, black beans, and a touch of reduced-fat cheese, enhanced with aromatic spices. This colorful, balanced meal delivers a satisfying mix of protein, fiber, and essential nutrients for a nutritious dinner.

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NUTRITION

458kcal
Protein
38.8g
Fat
12.4g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (~150g)

3 ounces Lean Ground Turkey (~85g)

1/2 cup Cooked Quinoa (~92g)

1/4 cup Black Beans (~43g)

1/4 cup Reduced-Fat Cheddar Cheese (~28g)

1 teaspoon Olive Oil

1 small Onion (~70g)

2 cloves Garlic

1 teaspoon Cumin

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the top off the red bell pepper and remove seeds, keeping the pepper whole for stuffing.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the finely chopped small onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart as it cooks.

  • 5

    Stir in the cooked quinoa, black beans, cumin, smoked paprika, salt, and pepper. Allow the mixture to heat through and blend flavors for 2-3 minutes.

  • 6

    Carefully spoon the filling into the hollowed bell pepper until well-stuffed.

  • 7

    Place the stuffed pepper in a baking dish and cover loosely with foil. Roast in the preheated oven for 20 minutes.

  • 8

    Remove the foil, sprinkle the reduced-fat cheddar cheese on top, and roast for an additional 5-7 minutes until the cheese is melted and lightly golden.

  • 9

    Remove from the oven and let cool slightly before serving.

Roasted Stuffed Bell Peppers with Zesty Quinoa

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

Roasted Stuffed Bell Peppers with Zesty Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Bell Peppers with Zesty Quinoa

Enjoy a vibrant and wholesome dish featuring sweet roasted bell peppers filled with a zesty blend of quinoa, lean ground turkey, black beans, and a touch of reduced-fat cheese, enhanced with aromatic spices. This colorful, balanced meal delivers a satisfying mix of protein, fiber, and essential nutrients for a nutritious dinner.

NUTRITION

458kcal
Protein
38.8g
Fat
12.4g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper (~150g)

3 ounces Lean Ground Turkey (~85g)

1/2 cup Cooked Quinoa (~92g)

1/4 cup Black Beans (~43g)

1/4 cup Reduced-Fat Cheddar Cheese (~28g)

1 teaspoon Olive Oil

1 small Onion (~70g)

2 cloves Garlic

1 teaspoon Cumin

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the top off the red bell pepper and remove seeds, keeping the pepper whole for stuffing.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the finely chopped small onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart as it cooks.

  • 5

    Stir in the cooked quinoa, black beans, cumin, smoked paprika, salt, and pepper. Allow the mixture to heat through and blend flavors for 2-3 minutes.

  • 6

    Carefully spoon the filling into the hollowed bell pepper until well-stuffed.

  • 7

    Place the stuffed pepper in a baking dish and cover loosely with foil. Roast in the preheated oven for 20 minutes.

  • 8

    Remove the foil, sprinkle the reduced-fat cheddar cheese on top, and roast for an additional 5-7 minutes until the cheese is melted and lightly golden.

  • 9

    Remove from the oven and let cool slightly before serving.