Quinoa and Black Bean Stuffed Peppers

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

Quinoa and Black Bean Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Quinoa and Black Bean Stuffed Peppers

Tender bell peppers oven-roasted with a savory filling of protein-rich tempeh, black beans, and quinoa, finished with a vibrant squeeze of lime.

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NUTRITION

532kcal
Protein
46.3g
Fat
19.3g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

0.13 cup Cooked quinoa

0.25 cup Black beans

5 oz Tempeh

3 tbsp Nutritional yeast

0.25 cup Tomato puree

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Lime juice

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Slice the bell peppers in half lengthwise and carefully remove the seeds and white membranes.

  • 3

    In a large mixing bowl, crumble the tempeh by hand into small, ground-meat-like pieces.

  • 4

    Add the cooked quinoa, black beans, nutritional yeast, tomato puree, cumin, chili powder, garlic powder, sea salt, and black pepper to the bowl.

  • 5

    Mix the filling thoroughly until the spices and tomato puree are evenly distributed throughout the mixture.

  • 6

    Spoon the mixture generously into the bell pepper halves, pressing down slightly to ensure they are well-packed.

  • 7

    Place the stuffed peppers in the prepared baking dish and cover tightly with aluminum foil.

  • 8

    Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.

  • 9

    Drizzle with fresh lime juice and garnish with chopped cilantro before serving warm.

Quinoa and Black Bean Stuffed Peppers

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

Quinoa and Black Bean Stuffed Peppers

YOUR SOLIN GENERATED RECIPE

Quinoa and Black Bean Stuffed Peppers

Tender bell peppers oven-roasted with a savory filling of protein-rich tempeh, black beans, and quinoa, finished with a vibrant squeeze of lime.

NUTRITION

532kcal
Protein
46.3g
Fat
19.3g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

2 large Bell peppers

0.13 cup Cooked quinoa

0.25 cup Black beans

5 oz Tempeh

3 tbsp Nutritional yeast

0.25 cup Tomato puree

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Slice the bell peppers in half lengthwise and carefully remove the seeds and white membranes.

  • 3

    In a large mixing bowl, crumble the tempeh by hand into small, ground-meat-like pieces.

  • 4

    Add the cooked quinoa, black beans, nutritional yeast, tomato puree, cumin, chili powder, garlic powder, sea salt, and black pepper to the bowl.

  • 5

    Mix the filling thoroughly until the spices and tomato puree are evenly distributed throughout the mixture.

  • 6

    Spoon the mixture generously into the bell pepper halves, pressing down slightly to ensure they are well-packed.

  • 7

    Place the stuffed peppers in the prepared baking dish and cover tightly with aluminum foil.

  • 8

    Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.

  • 9

    Drizzle with fresh lime juice and garnish with chopped cilantro before serving warm.