Name: Creamy Cottage Cheese and Spinach Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Red Bell Peppers; 1 cup Low Fat (2%) Cottage Cheese; 1 cup Fresh Spinach; 2 tablespoons Grated Parmesan Cheese; 1/4 cup Shredded Part-Skim Mozzarella; 1/4 cup Cooked Quinoa; 1 teaspoon Extra Virgin Olive Oil

Creamy Cottage Cheese and Spinach Stuffed Peppers

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 Spinach Stuffed Peppers

Roasted bell peppers stuffed with a savory cottage cheese, spinach, and quinoa filling, finished with a layer of melty mozzarella.

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NUTRITION

Protein

44.8g

Fat

18.6g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers

1 cup Low Fat (2%) Cottage Cheese

1 cup Fresh Spinach

2 tablespoons Grated Parmesan Cheese

1/4 cup Shredded Part-Skim Mozzarella

1/4 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a baking dish.
2
Slice the bell peppers in half from top to bottom and remove the seeds.
3
Sauté the fresh spinach in olive oil until wilted, then squeeze out any excess moisture.
4
Stir together the cottage cheese, wilted spinach, cooked quinoa, and parmesan in a bowl.
5
Fill each pepper half generously with the cottage cheese mixture.
6
Arrange the peppers in the baking dish and cover with foil.
7
Bake until the peppers are tender, then remove the foil and top with shredded mozzarella.
8
Return to the oven until the cheese is bubbly and golden.