Name: Lean Turkey and Black Bean Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Ground Turkey (93% lean); 1/4 cup Black Beans, rinsed and drained; 1/4 cup Cooked Quinoa; 2 large Bell Peppers, halved and seeded; 1 ounce Part-Skim Mozzarella Cheese, shredded; 1/4 cup Diced Tomatoes; 1/2 teaspoon Cumin; 1/2 teaspoon Chili Powder

Lean Turkey and Black Bean Stuffed Peppers

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

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Black Bean Stuffed Peppers

Bell peppers roasted with a savory filling of lean ground turkey, fiber-rich black beans, and quinoa, topped with melty part-skim mozzarella.

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NUTRITION

Protein

41.9g

Fat

18.1g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Turkey (93% lean)

1/4 cup Black Beans, rinsed and drained

1/4 cup Cooked Quinoa

2 large Bell Peppers, halved and seeded

1 ounce Part-Skim Mozzarella Cheese, shredded

1/4 cup Diced Tomatoes

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked, breaking it into crumbles.
4
Stir in the black beans, cooked quinoa, diced tomatoes, cumin, and chili powder, simmering for 2-3 minutes until well combined.
5
Place the pepper halves in a baking dish and fill each cavity generously with the turkey and bean mixture.
6
Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.
7
Remove the foil, sprinkle the shredded mozzarella over the tops, and bake for an additional 5 minutes until the cheese is melty and golden.
8
Serve warm, optionally garnished with fresh cilantro.