Name: Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Bell Pepper (119g); 1.5 cups Low-Fat Cottage Cheese (≈340g); 0.25 cup Cooked Quinoa (≈43g); 0.25 cup Diced Tomato (≈40g); 0.5 cup Fresh Spinach (≈15g); 0.5 teaspoon Olive Oil; 0.5 teaspoon Dried Oregano; Salt and Pepper to taste

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

Enjoy a vibrant, protein-packed vegetarian dinner featuring a tender bell pepper filled with creamy cottage cheese, savory quinoa, and a medley of fresh vegetables. A drizzle of olive oil and a sprinkle of herbs elevate the flavors, making every bite delicious and perfectly balanced.

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NUTRITION

Protein

45.9g

Fat

9.6g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper (119g)

1.5 cups Low-Fat Cottage Cheese (≈340g)

0.25 cup Cooked Quinoa (≈43g)

0.25 cup Diced Tomato (≈40g)

0.5 cup Fresh Spinach (≈15g)

0.5 teaspoon Olive Oil

0.5 teaspoon Dried Oregano

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. If desired, lightly roast the pepper in the oven for 5 minutes to soften.
3
In a bowl, combine the low-fat cottage cheese, cooked quinoa, diced tomato, and fresh spinach. Stir gently to mix all ingredients together.
4
Season the mixture with dried oregano, salt, and pepper. Drizzle in the olive oil and stir until well combined.
5
Fill the prepared bell pepper with the cottage cheese and quinoa mixture, packing it in firmly.
6
Place the stuffed pepper in a small baking dish and bake for 15-20 minutes, or until the pepper is tender and the filling is warmed through.
7
Remove from the oven and serve warm.