Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a vibrant and hearty bowl of Roasted Zesty Quinoa Stuffed Peppers featuring a colorful medley of roasted bell peppers filled with a zesty mix of protein-packed quinoa, black beans, sweet corn, fresh cherry tomatoes, and tender grilled chicken. Each bite is elevated with a refreshing lime-cilantro dressing and warming spices for a delightful balance of textures and flavors.

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NUTRITION

534kcal
Protein
42g
Fat
10.9g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

1/4 cup Corn Kernels (42g)

1/2 cup Cherry Tomatoes (75g)

1/8 medium Red Onion (15g)

4 ounces Grilled Chicken Breast (112g)

1 tablespoon Lime Juice (15g)

1 tablespoon Fresh Cilantro (2g)

1 teaspoon Ground Cumin (2.3g)

1 teaspoon Chili Powder (2.8g)

1 teaspoon Minced Garlic (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the bell pepper and remove the seeds, keeping the pepper intact as a vessel.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, finely chopped red onion, and minced garlic.

  • 4

    Add ground cumin, chili powder, lime juice, and chopped cilantro to the quinoa mixture. Stir well to ensure the flavors are evenly distributed.

  • 5

    Dice the grilled chicken breast into bite-sized pieces and gently fold it into the filling.

  • 6

    Spoon the mixture into the hollowed bell pepper and place it in a baking dish.

  • 7

    Roast the stuffed pepper in the preheated oven for 20-25 minutes, until the pepper is tender and the filling is heated through.

  • 8

    Garnish with additional fresh cilantro if desired, and serve warm.

Roasted Zesty Quinoa Stuffed Peppers

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

Roasted Zesty Quinoa Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Quinoa Stuffed Peppers

Enjoy a vibrant and hearty bowl of Roasted Zesty Quinoa Stuffed Peppers featuring a colorful medley of roasted bell peppers filled with a zesty mix of protein-packed quinoa, black beans, sweet corn, fresh cherry tomatoes, and tender grilled chicken. Each bite is elevated with a refreshing lime-cilantro dressing and warming spices for a delightful balance of textures and flavors.

NUTRITION

534kcal
Protein
42g
Fat
10.9g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (150g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Black Beans (130g)

1/4 cup Corn Kernels (42g)

1/2 cup Cherry Tomatoes (75g)

1/8 medium Red Onion (15g)

4 ounces Grilled Chicken Breast (112g)

1 tablespoon Lime Juice (15g)

1 tablespoon Fresh Cilantro (2g)

1 teaspoon Ground Cumin (2.3g)

1 teaspoon Chili Powder (2.8g)

1 teaspoon Minced Garlic (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the bell pepper and remove the seeds, keeping the pepper intact as a vessel.

  • 3

    In a bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, finely chopped red onion, and minced garlic.

  • 4

    Add ground cumin, chili powder, lime juice, and chopped cilantro to the quinoa mixture. Stir well to ensure the flavors are evenly distributed.

  • 5

    Dice the grilled chicken breast into bite-sized pieces and gently fold it into the filling.

  • 6

    Spoon the mixture into the hollowed bell pepper and place it in a baking dish.

  • 7

    Roast the stuffed pepper in the preheated oven for 20-25 minutes, until the pepper is tender and the filling is heated through.

  • 8

    Garnish with additional fresh cilantro if desired, and serve warm.