Lentil and Cottage Cheese Stuffed Bell Peppers

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

Lentil and Cottage Cheese Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Cottage Cheese Stuffed Bell Peppers

Savor the delight of roasted bell peppers filled with a hearty blend of creamy low-fat cottage cheese and tender lentils, accented by a medley of aromatic vegetables. This vegetarian dish is designed to support weight loss without sacrificing taste, offering a colorful, satisfying meal that’s both nutritious and flavorful.

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NUTRITION

490kcal
Protein
44.1g
Fat
9.6g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese

0.75 cup cooked lentils

1 medium red bell pepper

0.25 cup diced onion

0.5 cup chopped tomato

1 garlic clove

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set the pepper aside.

  • 3

    In a pan over medium heat, warm the olive oil and sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the chopped tomato to the pan and cook for another 2 minutes until slightly softened.

  • 5

    In a bowl, combine the sautéed vegetables with the cottage cheese and cooked lentils. Season the mixture with salt and pepper, stirring well to mix all flavors.

  • 6

    Spoon the filling evenly into the hollowed bell pepper, ensuring it’s well packed.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil, and if desired, return to the oven for an additional 5 minutes to slightly brown the top.

  • 9

    Allow the stuffed pepper to cool for a few minutes before serving.

Lentil and Cottage Cheese Stuffed Bell Peppers

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

Lentil and Cottage Cheese Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lentil and Cottage Cheese Stuffed Bell Peppers

Savor the delight of roasted bell peppers filled with a hearty blend of creamy low-fat cottage cheese and tender lentils, accented by a medley of aromatic vegetables. This vegetarian dish is designed to support weight loss without sacrificing taste, offering a colorful, satisfying meal that’s both nutritious and flavorful.

NUTRITION

490kcal
Protein
44.1g
Fat
9.6g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese

0.75 cup cooked lentils

1 medium red bell pepper

0.25 cup diced onion

0.5 cup chopped tomato

1 garlic clove

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set the pepper aside.

  • 3

    In a pan over medium heat, warm the olive oil and sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the chopped tomato to the pan and cook for another 2 minutes until slightly softened.

  • 5

    In a bowl, combine the sautéed vegetables with the cottage cheese and cooked lentils. Season the mixture with salt and pepper, stirring well to mix all flavors.

  • 6

    Spoon the filling evenly into the hollowed bell pepper, ensuring it’s well packed.

  • 7

    Place the stuffed pepper in a baking dish and cover with foil. Bake for 25-30 minutes until the pepper is tender.

  • 8

    Remove the foil, and if desired, return to the oven for an additional 5 minutes to slightly brown the top.

  • 9

    Allow the stuffed pepper to cool for a few minutes before serving.