Tuna and Egg Stuffed Bell Peppers with Roasted Spinach

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

Tuna and Egg Stuffed Bell Peppers with Roasted Spinach

YOUR SOLIN GENERATED RECIPE

Tuna and Egg Stuffed Bell Peppers with Roasted Spinach

Oven-roasted bell peppers filled with savory tuna and cottage cheese, topped with a soft-baked egg and served over garlicky spinach for a perfectly charred and satisfying finish.

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NUTRITION

495kcal
Protein
46.8g
Fat
26.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Canned Tuna (drained)

1 large Egg

1/3 cup 2% Cottage Cheese

2 medium Bell Peppers

3 cups Fresh Spinach

1.25 tablespoons Olive Oil

1 tablespoon Dijon Mustard

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a medium bowl, mix the drained tuna, cottage cheese, and Dijon mustard until well combined.

  • 4

    Stuff the bell pepper halves with the tuna mixture, creating a small well in the center of one or two halves.

  • 5

    Crack the egg carefully into the well of one of the stuffed pepper halves.

  • 6

    Place the stuffed peppers on a parchment-lined baking sheet and drizzle with half of the olive oil.

  • 7

    Bake for 20 to 25 minutes until the peppers are tender and the egg white is fully set.

  • 8

    While the peppers are roasting, toss the fresh spinach with the remaining olive oil and minced garlic on a separate small baking tray.

  • 9

    During the last 5 minutes of the peppers' cooking time, place the spinach in the oven to roast until just wilted and slightly crisp.

  • 10

    Serve the hot stuffed peppers over the bed of garlicky roasted spinach.

Tuna and Egg Stuffed Bell Peppers with Roasted Spinach

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

Tuna and Egg Stuffed Bell Peppers with Roasted Spinach

YOUR SOLIN GENERATED RECIPE

Tuna and Egg Stuffed Bell Peppers with Roasted Spinach

Oven-roasted bell peppers filled with savory tuna and cottage cheese, topped with a soft-baked egg and served over garlicky spinach for a perfectly charred and satisfying finish.

NUTRITION

495kcal
Protein
46.8g
Fat
26.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Canned Tuna (drained)

1 large Egg

1/3 cup 2% Cottage Cheese

2 medium Bell Peppers

3 cups Fresh Spinach

1.25 tablespoons Olive Oil

1 tablespoon Dijon Mustard

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a medium bowl, mix the drained tuna, cottage cheese, and Dijon mustard until well combined.

  • 4

    Stuff the bell pepper halves with the tuna mixture, creating a small well in the center of one or two halves.

  • 5

    Crack the egg carefully into the well of one of the stuffed pepper halves.

  • 6

    Place the stuffed peppers on a parchment-lined baking sheet and drizzle with half of the olive oil.

  • 7

    Bake for 20 to 25 minutes until the peppers are tender and the egg white is fully set.

  • 8

    While the peppers are roasting, toss the fresh spinach with the remaining olive oil and minced garlic on a separate small baking tray.

  • 9

    During the last 5 minutes of the peppers' cooking time, place the spinach in the oven to roast until just wilted and slightly crisp.

  • 10

    Serve the hot stuffed peppers over the bed of garlicky roasted spinach.