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.

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

Enjoy a vibrant, protein-packed vegetarian meal featuring sweet bell peppers filled with a creamy, tangy blend of cottage cheese and hearty quinoa. Infused with aromatic garlic and fresh basil, this stuffing delivers a delightful harmony of textures and flavors that are both satisfying and nourishing.

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NUTRITION

506kcal
Protein
47.3g
Fat
11.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups low-fat cottage cheese (315g)

0.5 cup cooked quinoa (93g)

1 large red bell pepper (150g)

1 clove garlic

1 tsp olive oil

1 tbsp fresh basil

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, setting aside the tops if desired for garnish.

  • 3

    In a small pan, warm the olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant, then remove from heat.

  • 4

    In a bowl, combine the cottage cheese and cooked quinoa. Stir in the sautéed garlic, fresh basil, salt, and pepper. Adjust seasonings as needed.

  • 5

    Stuff the hollowed bell pepper with the cottage cheese and quinoa mixture, packing it gently.

  • 6

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

  • 7

    Bake in the preheated oven for 25-30 minutes until the pepper becomes tender and the filling is heated through.

  • 8

    Remove the foil in the last 5 minutes of baking for a lightly roasted top if desired.

  • 9

    Serve warm, garnished with the reserved bell pepper top or extra basil if preferred.

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.

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

Enjoy a vibrant, protein-packed vegetarian meal featuring sweet bell peppers filled with a creamy, tangy blend of cottage cheese and hearty quinoa. Infused with aromatic garlic and fresh basil, this stuffing delivers a delightful harmony of textures and flavors that are both satisfying and nourishing.

NUTRITION

506kcal
Protein
47.3g
Fat
11.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups low-fat cottage cheese (315g)

0.5 cup cooked quinoa (93g)

1 large red bell pepper (150g)

1 clove garlic

1 tsp olive oil

1 tbsp fresh basil

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the top off the red bell pepper and remove the seeds and membranes, setting aside the tops if desired for garnish.

  • 3

    In a small pan, warm the olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant, then remove from heat.

  • 4

    In a bowl, combine the cottage cheese and cooked quinoa. Stir in the sautéed garlic, fresh basil, salt, and pepper. Adjust seasonings as needed.

  • 5

    Stuff the hollowed bell pepper with the cottage cheese and quinoa mixture, packing it gently.

  • 6

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

  • 7

    Bake in the preheated oven for 25-30 minutes until the pepper becomes tender and the filling is heated through.

  • 8

    Remove the foil in the last 5 minutes of baking for a lightly roasted top if desired.

  • 9

    Serve warm, garnished with the reserved bell pepper top or extra basil if preferred.