637
Calories
42.1g
Protein
28.9g
Fat
51.8g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Spinach - 30 g (1 cup)
- Mozzarella - 95 g
- Ricotta - 50 g
- Lemon juice - 5 ml (1 tsp)
- Arugula - 25 g (1 cup)
- Tomato - 50 g (0.5 whole)
- Corn - 30 g (2 tbsp)
- Sweet potato - 120 g
- Carrot - 50 g (0.5 whole)
- Parmesan cheese - 15 g
- Bell pepper - 100 g (0.5 whole)
- Hummus - 50 g
- Garlic powder - 3 g (1 tsp)
How to make:
- Preheat oven to 350 °F
- Cut peppers in half and remove the seeds
- In a blender or food processor, mix cheese, garlic, and spinach
- Add hummus to the peppers, then the resulting cheese mixture
- Wrap the peppers in foil and bake in the oven for 30-35 minutes
- Bake sweet potatoes
- For the salad mix vegetables and drizzle with lemon juice
- Put mozzarella slices (60g) on the baked sweet potato and top with arugula. Serve stuffed peppers with potato and salad
