Name: Lentil and Ricotta Stuffed Bell Peppers with Baked Parmesan Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Red Bell Peppers; 0.75 cup Cooked Lentils; 0.4 cup Part-Skim Ricotta Cheese; 1 large Egg White; 4 tablespoons Grated Parmesan Cheese; 1 cup Fresh Spinach, chopped; 2 tablespoons Yellow Onion, minced; 1 clove Garlic, minced

Lentil and Ricotta Stuffed Bell Peppers with Baked Parmesan Crust

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

YOUR SOLIN GENERATED RECIPE

Lentil and Ricotta Stuffed Bell Peppers with Baked Parmesan Crust

Oven-roasted bell peppers filled with a savory lentil and herbed ricotta mixture, finished with a crispy parmesan crust.

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NUTRITION

Protein

40.2g

Fat

15.1g

Carbs

55.5g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers

0.75 cup Cooked Lentils

0.4 cup Part-Skim Ricotta Cheese

1 large Egg White

4 tablespoons Grated Parmesan Cheese

1 cup Fresh Spinach, chopped

2 tablespoons Yellow Onion, minced

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a shallow baking dish.
2
Slice the bell peppers in half lengthwise and carefully remove the seeds and white membranes to create a clean cavity for the filling.
3
In a medium mixing bowl, stir together the cooked lentils, ricotta cheese, egg white, chopped spinach, minced onion, and minced garlic until well combined.
4
Spoon the lentil and ricotta mixture into the pepper halves, pressing down slightly to ensure they are fully stuffed.
5
Arrange the stuffed peppers in the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top of each one.
6
Add two tablespoons of water to the bottom of the baking dish to help the peppers soften while roasting.
7
Bake for 30 to 35 minutes until the peppers are tender and the parmesan has formed a beautiful golden-brown crust.