Italian · Dinner
Roasted Stuffed Bell Peppers (High-Protein)
Two halved bell peppers roasted until softened, filled with ricotta, cottage cheese, egg, cannellini beans and parmesan, then baked until set. Finished with fresh basil and olive oil, this Italian vegetarian dish delivers over 50g of protein and substantial fiber in a tender pepper shell.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
495Calories
51.2gProtein
22.9gFat
29.8gCarbs
8.9gSugar
9.4gFiber
876mgSodium
305mgChol
12.1gSat Fat
1189mgPotassium
591mgCalcium
3.9mgIron
1.5mcgVitamin B12
180mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Halve the bell pepper lengthwise, remove seeds and ribs, place cut-side up in a baking dish, and preheat oven to 400°F (200°C).
2
Roast
Brush pepper halves with olive oil and roast at 400°F for 12 minutes until edges blister and soften.
3
Build
Whisk ricotta, cottage cheese, and egg together, fold in cannellini beans, parmesan, minced garlic, oregano, and half the basil.
4
Bake
Spoon filling into pepper halves and bake at 400°F for 20 to 23 minutes until puffed and set with golden spots.
5
Plate
Scatter remaining basil over peppers and serve warm with black pepper to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large bell pepper (360g, halved, seeds and stem removed)
- 1 1/3 cup300g ricotta
- 2/3 cup150g cottage cheese
- 22 large eggs (50g)
- 1 1/3 cup240g cannellini beans, cooked
- 6 tbsp6 tbsp parmesan
- 4 tbsp4 tbsp basil
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp oregano
- 1 tsp1 tsp olive oil
- salt and black pepper to taste
