Name: Creamy Cottage Cheese and Quinoa Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Red Bell Peppers; 0.5 cup Cooked Quinoa; 1 cup 1% Cottage Cheese; 0.25 cup Canned Black Beans, rinsed; 1 cup Baby Spinach, chopped; 2 tablespoons Grated Parmesan Cheese; 1 clove Garlic, minced

Creamy Cottage Cheese and Quinoa 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 Quinoa Stuffed Peppers

Bell peppers roasted until tender and filled with a protein-rich blend of quinoa, cottage cheese, and black beans, topped with a sprinkle of melty parmesan.

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NUTRITION

Protein

43.9g

Fat

8.5g

Carbs

58.2g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers

0.5 cup Cooked Quinoa

1 cup 1% Cottage Cheese

0.25 cup Canned Black Beans, rinsed

1 cup Baby Spinach, chopped

2 tablespoons Grated Parmesan Cheese

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2
Slice the red bell peppers in half lengthwise and carefully remove the seeds and internal membranes.
3
In a large mixing bowl, combine the cooked quinoa, low fat cottage cheese, rinsed black beans, and minced garlic.
4
Fold the chopped baby spinach into the mixture until evenly distributed.
5
Season the filling with a pinch of sea salt and cracked black pepper to taste.
6
Spoon the mixture generously into each bell pepper half and place them in the prepared baking dish.
7
Sprinkle the grated parmesan cheese over the top of each stuffed pepper.
8
Bake for 25 to 30 minutes until the peppers are fork-tender and the cheese topping is golden and bubbly.