Lentil and Cottage Cheese Stuffed Peppers

Name: Lentil and Cottage Cheese Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers (any color), halved, seeded; 2 cups canned green or brown lentils, rinsed, drained; 1 cup cottage cheese; 2 cups baby spinach, roughly chopped; 1/2 yellow onion, finely diced; 2 garlic cloves, minced; 2 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1/4 cup crumbled feta cheese; 2 tbsp tomato paste

Halved bell peppers filled with a savory mixture of green lentils, cottage cheese, spinach, and Mediterranean spices, then baked until the peppers are tender and the tops are golden - a protein-dense vegetarian side or light main.

50 minMediumServes 4280 cal/serving

MediterraneanSideOvenHigh ProteinVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeEgg-FreeShellfish-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 large bell peppers (any color), halved, seeded
2 cups canned green or brown lentils, rinsed, drained
1 cup cottage cheese
2 cups baby spinach, roughly chopped
1/2 yellow onion, finely diced
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/4 cup crumbled feta cheese
2 tbsp tomato paste

Instructions

1

Preheat oven to 400°F (205°C). Arrange 4 halved, seeded large bell peppers (any color) cut-side up in a baking dish. Drizzle with a little olive oil and season with kosher salt.
2

In a skillet, heat 2 tbsp olive oil over medium heat. Add 1/2 finely diced yellow onion and cook 4 minutes until softened. Add 2 minced garlic cloves, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika and cook 1 minute.
3

Stir in 2 tbsp tomato paste and cook 1 minute. Add 2 cups roughly chopped baby spinach and stir until wilted, about 2 minutes. Remove from heat.
4

In a large bowl, combine the sauteed mixture with 2 cups rinsed, drained canned green or brown lentils and 1 cup cottage cheese. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper and mix well.
5

Divide the filling evenly among the bell peppers. Top each with 1/4 cup crumbled feta cheese.
6

Add 1/4 cup of water to the bottom of the baking dish to create steam. Cover tightly with foil and bake 20 minutes. Remove foil and bake another 10 minutes until the peppers are tender and the tops are lightly golden.
7

Let cool 5 minutes before serving.

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Questions

How much time should I plan for Lentil and Cottage Cheese Stuffed Peppers?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 6 (20 minutes): "Cover tightly with foil and bake 20 minutes."

What oven temperature does Lentil and Cottage Cheese Stuffed Peppers need?

For Lentil and Cottage Cheese Stuffed Peppers, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 20 minutes, in step 6.

How do I know when Lentil and Cottage Cheese Stuffed Peppers is done?

Go by the cues in the method rather than the clock. Step 6: cook until the peppers are tender and the tops are lightly golden.

Is there a substitute for feta in Lentil and Cottage Cheese Stuffed Peppers?

The entry for Lentil and Cottage Cheese Stuffed Peppers calls for 1/4 cup crumbled feta cheese. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I make Lentil and Cottage Cheese Stuffed Peppers dairy-free?

Not cleanly. Here the dairy (1 cup cottage cheese, 1/4 cup crumbled feta cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free side collection instead.

How much protein is in Lentil and Cottage Cheese Stuffed Peppers?

One serving (the recipe makes 4) has 18 g of protein in about 280 calories, alongside 28 g carbohydrate and 10 g fat, plus 5 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein side collection.

Can I make Lentil and Cottage Cheese Stuffed Peppers ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Lentil and Cottage Cheese Stuffed Peppers within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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