YOUR SOLIN GENERATED RECIPE
Creamy Vegetarian Ricotta Stuffed Peppers
Enjoy a delightful twist on stuffed peppers featuring a creamy medley of part-skim ricotta, protein-packed quinoa, chickpeas, edamame, and a hint of tangy feta. This vibrant dish infuses fresh red bell peppers with a hearty blend that’s both satisfying and balanced, perfect for a nourishing meal any time of day.
INGREDIENTS
1 large red bell pepper
1/2 cup part-skim ricotta cheese
1/2 cup cooked quinoa
1/4 cup chickpeas (drained)
1/4 cup shelled edamame
1/4 cup crumbled feta cheese
PREPARATION
Preheat your oven to 375°F.
Slice the top off the red bell pepper and remove the seeds and membranes.
In a mixing bowl, combine the part-skim ricotta, cooked quinoa, chickpeas, edamame, and crumbled feta cheese. Stir gently until the mixture is well incorporated.
Stuff the red bell pepper with the creamy ricotta mixture, packing it generously.
Place the stuffed pepper in a small baking dish. Cover loosely with foil to keep moisture in if desired.
Bake in the preheated oven for about 20-25 minutes until the pepper is tender and the filling is warmed through.
Remove from the oven, let cool slightly, and enjoy this nutritious, protein-packed meal.