Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

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

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

Bell peppers stuffed with a savory blend of quinoa, black beans, and cottage cheese, baked until the peppers are tender and the filling is golden and bubbly.

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NUTRITION

672kcal
Protein
47.8g
Fat
15g
Carbs
88.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa

1 cup Low-Fat Cottage Cheese (2%)

0.5 cup Canned Black Beans, rinsed

2 large Red Bell Peppers

2 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

0.5 teaspoon Cumin

0.5 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the red bell peppers in half lengthwise and remove the seeds and internal membranes.

  • 3

    In a large mixing bowl, combine the cooked quinoa, cottage cheese, rinsed black beans, nutritional yeast, and fresh baby spinach.

  • 4

    Stir in the cumin and smoked paprika, and season with a pinch of salt and pepper if desired.

  • 5

    Lightly brush the exterior of the bell pepper halves with the olive oil and place them cut-side up in a baking dish.

  • 6

    Divide the quinoa and cottage cheese mixture evenly among the pepper halves, pressing down slightly to pack the filling.

  • 7

    Cover the baking dish tightly with aluminum foil and bake for 20 minutes.

  • 8

    Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and the filling is heated through and slightly golden on top.

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

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

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Quinoa Stuffed Bell Peppers

Bell peppers stuffed with a savory blend of quinoa, black beans, and cottage cheese, baked until the peppers are tender and the filling is golden and bubbly.

NUTRITION

672kcal
Protein
47.8g
Fat
15g
Carbs
88.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa

1 cup Low-Fat Cottage Cheese (2%)

0.5 cup Canned Black Beans, rinsed

2 large Red Bell Peppers

2 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

0.5 teaspoon Cumin

0.5 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the red bell peppers in half lengthwise and remove the seeds and internal membranes.

  • 3

    In a large mixing bowl, combine the cooked quinoa, cottage cheese, rinsed black beans, nutritional yeast, and fresh baby spinach.

  • 4

    Stir in the cumin and smoked paprika, and season with a pinch of salt and pepper if desired.

  • 5

    Lightly brush the exterior of the bell pepper halves with the olive oil and place them cut-side up in a baking dish.

  • 6

    Divide the quinoa and cottage cheese mixture evenly among the pepper halves, pressing down slightly to pack the filling.

  • 7

    Cover the baking dish tightly with aluminum foil and bake for 20 minutes.

  • 8

    Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and the filling is heated through and slightly golden on top.