Cottage Cheese and Lentil Stuffed Bell Peppers with Crispy Chickpeas

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

Cottage Cheese and Lentil Stuffed Bell Peppers with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Lentil Stuffed Bell Peppers with Crispy Chickpeas

Roasted bell peppers filled with a savory lentil and cottage cheese herb blend, topped with golden crispy chickpeas.

Try 7 days free, then $12.99 / mo.

NUTRITION

537kcal
Protein
46.9g
Fat
12.4g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers

1 cup Low-Fat Cottage Cheese

0.5 cup Cooked Brown Lentils

0.25 cup Canned Chickpeas

1 large Egg

1 cup Fresh Spinach, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and pat the chickpeas completely dry with a paper towel, then spread them on a baking sheet and roast for 20 minutes until they are golden and crunchy.

  • 3

    While the chickpeas roast, slice the bell peppers in half lengthwise and remove the seeds and membranes.

  • 4

    In a medium mixing bowl, combine the cottage cheese, cooked lentils, chopped spinach, and the egg, stirring until well incorporated.

  • 5

    Season the mixture with a pinch of sea salt, black pepper, and dried oregano if desired.

  • 6

    Place the pepper halves in a baking dish and scoop the cottage cheese and lentil mixture evenly into each half.

  • 7

    Bake the stuffed peppers for 25 to 30 minutes until the filling is set and the peppers are tender.

  • 8

    Remove from the oven and top each pepper half with the crispy roasted chickpeas for a satisfying finishing touch.

Cottage Cheese and Lentil Stuffed Bell Peppers with Crispy Chickpeas

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

Cottage Cheese and Lentil Stuffed Bell Peppers with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Lentil Stuffed Bell Peppers with Crispy Chickpeas

Roasted bell peppers filled with a savory lentil and cottage cheese herb blend, topped with golden crispy chickpeas.

NUTRITION

537kcal
Protein
46.9g
Fat
12.4g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers

1 cup Low-Fat Cottage Cheese

0.5 cup Cooked Brown Lentils

0.25 cup Canned Chickpeas

1 large Egg

1 cup Fresh Spinach, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and pat the chickpeas completely dry with a paper towel, then spread them on a baking sheet and roast for 20 minutes until they are golden and crunchy.

  • 3

    While the chickpeas roast, slice the bell peppers in half lengthwise and remove the seeds and membranes.

  • 4

    In a medium mixing bowl, combine the cottage cheese, cooked lentils, chopped spinach, and the egg, stirring until well incorporated.

  • 5

    Season the mixture with a pinch of sea salt, black pepper, and dried oregano if desired.

  • 6

    Place the pepper halves in a baking dish and scoop the cottage cheese and lentil mixture evenly into each half.

  • 7

    Bake the stuffed peppers for 25 to 30 minutes until the filling is set and the peppers are tender.

  • 8

    Remove from the oven and top each pepper half with the crispy roasted chickpeas for a satisfying finishing touch.