Name: Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers with White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked Quinoa; 0.75 cup 2% Cottage Cheese; 0.5 cup Cannellini Beans; 2 large Bell Peppers; 1 cup Baby Spinach; 1 tsp Extra Virgin Olive Oil; 1 tbsp grated Parmesan Cheese; 1 clove Garlic, minced

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers with White Beans

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

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers with White Beans

Bell peppers roasted until tender and filled with a savory blend of quinoa, white beans, and creamy cottage cheese, finished with a golden toasted parmesan crust.

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NUTRITION

Protein

38.2g

Fat

13.6g

Carbs

74.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Quinoa

0.75 cup 2% Cottage Cheese

0.5 cup Cannellini Beans

2 large Bell Peppers

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp grated Parmesan Cheese

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3
Heat the olive oil in a small skillet over medium heat and sauté the minced garlic and spinach until the spinach is wilted.
4
In a large mixing bowl, combine the cooked quinoa, cottage cheese, cannellini beans, sautéed spinach, and garlic.
5
Season the mixture with a pinch of salt, black pepper, and dried oregano if desired.
6
Spoon the filling generously into the bell pepper halves and place them in the prepared baking dish.
7
Sprinkle the tops with grated parmesan cheese.
8
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese is golden.
9
Serve warm and enjoy the creamy, protein-packed filling.