Lentil and Cottage Cheese Stuffed Peppers with Spinach

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

Lentil and Cottage Cheese Stuffed Peppers with Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Cottage Cheese Stuffed Peppers with Spinach

Enjoy a hearty vegetarian dinner featuring a vibrant bell pepper filled with a savory blend of protein-packed lentils and creamy low-fat cottage cheese, mixed with fresh spinach and aromatic onions and garlic. Baked to tender perfection, this dish is both nutritious and delicious—a colorful, satisfying meal that perfectly complements your health and fitness goals.

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NUTRITION

527kcal
Protein
48.4g
Fat
7.7g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Green Bell Pepper (~119g)

1 cup Cooked Lentils (~198g)

1 cup Low-Fat Cottage Cheese (~226g)

1 cup Fresh Spinach (raw, ~30g)

1/4 cup diced Yellow Onion (~40g)

1 clove Garlic

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 4

    In a mixing bowl, combine the sautéed onion and garlic with the cooked lentils, low-fat cottage cheese, and fresh spinach. Stir gently until evenly mixed.

  • 5

    Stuff the bell pepper with the lentil and cottage cheese mixture, packing it in firmly.

  • 6

    Place the stuffed pepper in a baking dish and cover loosely with foil.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the pepper is tender and the filling is warmed through.

  • 8

    Remove from the oven and allow to cool for a few minutes before serving.

Lentil and Cottage Cheese Stuffed Peppers with Spinach

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

Lentil and Cottage Cheese Stuffed Peppers with Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Cottage Cheese Stuffed Peppers with Spinach

Enjoy a hearty vegetarian dinner featuring a vibrant bell pepper filled with a savory blend of protein-packed lentils and creamy low-fat cottage cheese, mixed with fresh spinach and aromatic onions and garlic. Baked to tender perfection, this dish is both nutritious and delicious—a colorful, satisfying meal that perfectly complements your health and fitness goals.

NUTRITION

527kcal
Protein
48.4g
Fat
7.7g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Green Bell Pepper (~119g)

1 cup Cooked Lentils (~198g)

1 cup Low-Fat Cottage Cheese (~226g)

1 cup Fresh Spinach (raw, ~30g)

1/4 cup diced Yellow Onion (~40g)

1 clove Garlic

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 4

    In a mixing bowl, combine the sautéed onion and garlic with the cooked lentils, low-fat cottage cheese, and fresh spinach. Stir gently until evenly mixed.

  • 5

    Stuff the bell pepper with the lentil and cottage cheese mixture, packing it in firmly.

  • 6

    Place the stuffed pepper in a baking dish and cover loosely with foil.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the pepper is tender and the filling is warmed through.

  • 8

    Remove from the oven and allow to cool for a few minutes before serving.