Lentil and Cottage Cheese Stuffed Bell 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 Bell Peppers with Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Cottage Cheese Stuffed Bell Peppers with Spinach

Savor a colorful, veggie-packed dinner where tender bell peppers are filled with a protein-rich blend of hearty lentils, creamy cottage cheese, and fresh spinach, accented with aromatic onions and a drizzle of olive oil. The dish balances textures and flavors in a satisfying, wholesome meal.

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NUTRITION

410kcal
Protein
32.3g
Fat
7.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (~150g)

1 cup cooked lentils (~198g)

1/2 cup low-fat cottage cheese (~113g)

1 cup fresh spinach (30g)

1/4 medium yellow onion (~40g)

1 teaspoon olive oil (5g)

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. Set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the finely chopped quarter onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the cooked lentils to the skillet and stir briefly to warm them through. Season with a pinch of salt and pepper.

  • 5

    In a bowl, combine the sautéed lentils, low-fat cottage cheese, and fresh spinach. Mix until evenly distributed.

  • 6

    Stuff the bell pepper with the lentil and cottage cheese mixture, pressing gently to fill the space.

  • 7

    Place the stuffed pepper in an oven-safe dish and cover loosely with aluminum foil.

  • 8

    Bake for 20-25 minutes until the pepper is tender and the filling is heated through. Adjust seasoning if needed before serving.

Lentil and Cottage Cheese Stuffed Bell 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 Bell Peppers with Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Cottage Cheese Stuffed Bell Peppers with Spinach

Savor a colorful, veggie-packed dinner where tender bell peppers are filled with a protein-rich blend of hearty lentils, creamy cottage cheese, and fresh spinach, accented with aromatic onions and a drizzle of olive oil. The dish balances textures and flavors in a satisfying, wholesome meal.

NUTRITION

410kcal
Protein
32.3g
Fat
7.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (~150g)

1 cup cooked lentils (~198g)

1/2 cup low-fat cottage cheese (~113g)

1 cup fresh spinach (30g)

1/4 medium yellow onion (~40g)

1 teaspoon olive oil (5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat. Add the finely chopped quarter onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the cooked lentils to the skillet and stir briefly to warm them through. Season with a pinch of salt and pepper.

  • 5

    In a bowl, combine the sautéed lentils, low-fat cottage cheese, and fresh spinach. Mix until evenly distributed.

  • 6

    Stuff the bell pepper with the lentil and cottage cheese mixture, pressing gently to fill the space.

  • 7

    Place the stuffed pepper in an oven-safe dish and cover loosely with aluminum foil.

  • 8

    Bake for 20-25 minutes until the pepper is tender and the filling is heated through. Adjust seasoning if needed before serving.