Name: Creamy Cottage Cheese and White Bean 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 Cottage Cheese; 2/3 cup Cannellini Beans; 1 cup Fresh Baby Spinach; 1.5 tablespoons Nutritional Yeast; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Dried Oregano

Creamy Cottage Cheese and White Bean 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 White Bean Stuffed Peppers

Roasted bell peppers filled with a protein-rich blend of white beans, cottage cheese, and fresh spinach, finished with a sprinkle of savory nutritional yeast for a golden, toasted crust.

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NUTRITION

Protein

43.8g

Fat

4.5g

Carbs

58g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers

1 cup Low-fat Cottage Cheese

2/3 cup Cannellini Beans

1 cup Fresh Baby Spinach

1.5 tablespoons Nutritional Yeast

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

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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 bell peppers in half lengthwise and carefully remove the seeds and white membranes.
3
In a medium mixing bowl, combine the cottage cheese, rinsed cannellini beans, chopped spinach, garlic powder, and dried oregano.
4
Mix the filling thoroughly until the spinach is well distributed and the beans are slightly smashed to create a creamy texture.
5
Spoon the mixture evenly into the four pepper halves and place them in the prepared baking dish.
6
Sprinkle the top of each pepper with nutritional yeast to provide a savory, cheesy flavor.
7
Bake for 25 to 30 minutes until the peppers are tender and the filling is hot and slightly toasted on top.