Vegetarian Stuffed Peppers
These stuffed peppers are versatile, vegetarian – and PERFECT for Valentine’s Day! Double the recipe below and serve as the main course, or use the recipe as written (one pepper) as a side to accompany your main dish. Either way, you will LOVE this recipe!
Ingredients: 1 pepper = 1 serving
- 1 large red bell pepper
- 1 tsp olive oil (divided lightly over both peppers)
- Kosher salt, to taste
- 1 cup canned, drained lentils
- 1/2 cup cooked brown rice
- 1/4 cup low-fat cottage cheese
- 1/4 small yellow onion, finely diced
- 1 clove garlic, minced
- 1 cup fresh spinach, chopped
- ¼ cup crushed tomatoes
- 1/2 tbsp fresh basil, minced
- 1/2 tbsp fresh parsley, minced
- ½ tsp smoked paprika
- Salt + black pepper to taste
- 1 tbsp shredded part-skim ricotta or mozzarella OR dairy-free light mozzarella
Instructions:
Preheat oven to 375°F. Cut peppers in half and remove seeds. Brush inside lightly with olive oil and a pinch of salt. Place in a small baking dish coated with cooking spray.
Sauté onion and garlic in a nonstick pan until soft. Add spinach and cook until just wilted. Stir in lentils, brown rice, crushed tomatoes, paprika, basil, parsley, salt and pepper. Remove from heat and fold in cottage cheese. Fill each pepper half with the mixture. Top each with ½ tbsp ricotta. Cover lightly with foil and bake 15-25 minutes. Remove foil and broil until cheese begins to brown and peppers are tender.
Plate the peppers leaning toward each other like a heart and enjoy your vegetarian “love is in the air” stuffed peppers!
Nutrition Information per serving: values may vary depending on products/brands
256 calories
17g protein
36g carbs
4.5g fat
