Name: Baked Zesty Quinoa Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large red bell pepper; 1 cup cooked quinoa; 0.75 cup black beans; 0.25 cup corn kernels; 0.25 cup diced tomatoes; 0.33 cup shredded cheddar cheese; 0.33 tbsp olive oil; 1 clove minced garlic; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Baked Zesty Quinoa Stuffed Bell Peppers

Enjoy a vibrant and flavorful stuffed bell pepper loaded with protein-packed quinoa, hearty black beans, sweet corn, and melty cheese, all enhanced with a zesty blend of herbs and spices. This dish provides a satisfying mix of textures and bright flavors while fitting perfectly into your macro goals.

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NUTRITION

Protein

29.4g

Fat

17.2g

Carbs

77g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper

1 cup cooked quinoa

0.75 cup black beans

0.25 cup corn kernels

0.25 cup diced tomatoes

0.33 cup shredded cheddar cheese

0.33 tbsp olive oil

1 clove minced garlic

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.
3
In a medium bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, minced garlic, ground cumin, chili powder, olive oil, and a pinch of salt and pepper. Stir until well mixed.
4
Fill the bell pepper cavity with the quinoa mixture and sprinkle the shredded cheddar cheese on top.
5
Place the stuffed pepper in a baking dish and add a little water to the bottom of the dish to help steam it.
6
Bake in the preheated oven for 25-30 minutes, or until the pepper is tender and the cheese is melted and slightly browned.
7
Remove from the oven, let cool briefly, and serve warm.