Name: Cheesy Lentil and Spinach 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 Cooked Lentils; 0.5 cup Low-fat Cottage Cheese; 1 ounce Part-Skim Mozzarella Cheese; 1 cup Fresh Spinach, chopped; 2 tablespoons Non-fat Greek Yogurt

Nutrition

Per serving

479 calories

Protein: 43g; 35% of calories
Carbs: 60g; 49% of calories
Fat: 9g; 16% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
In a medium mixing bowl, combine the cooked lentils, cottage cheese, Greek yogurt, and chopped spinach.
Season the mixture with a pinch of garlic powder, onion powder, salt, and black pepper to taste.
Stuff each pepper half generously with the lentil and cheese mixture.
Place the peppers in a baking dish and add two tablespoons of water to the bottom of the dish to help them steam.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil, sprinkle each pepper with the shredded mozzarella cheese, and bake for another 10 to 15 minutes until the cheese is melted and bubbly.

Nutrition

Ingredients

Instructions

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