Name: Lentil and Black Bean Stuffed Peppers with Silky Cottage Cheese Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Bell Peppers; 0.75 cup Cooked Lentils; 0.5 cup Cooked Black Beans; 1 cup Low-fat Cottage Cheese; 1 cup Fresh Spinach, chopped; 0.25 cup Mild Salsa; 1 teaspoon Cumin

Nutrition

Per serving

576 calories

Protein: 50g; 34% of calories
Carbs: 79g; 54% of calories
Fat: 8g; 12% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F and line a baking dish with parchment paper.
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
In a medium mixing bowl, combine the cooked lentils, black beans, chopped spinach, salsa, and cumin.
Stuff each pepper half generously with the lentil and bean mixture and place them in the baking dish.
Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.
While the peppers bake, place the cottage cheese in a high-speed blender or food processor and blend until completely smooth and silky.
Remove the peppers from the oven and top each half with a large dollop of the blended cottage cheese.
Return to the oven for 5 minutes uncovered to warm the topping through before serving.

Nutrition

Ingredients

Instructions

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