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Stuffed Pepper “Three Cheeses”

45 min Vegetarian Lunch Gluten freeHigh protein
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:

  1. Preheat oven to 350 °F
  2. Cut peppers in half and remove the seeds
  3. In a blender or food processor, mix cheese, garlic, and spinach
  4. Add hummus to the peppers, then the resulting cheese mixture
  5. Wrap the peppers in foil and bake in the oven for 30-35 minutes
  6. Bake sweet potatoes
  7. For the salad mix vegetables and drizzle with lemon juice
  8. Put mozzarella slices (60g) on the baked sweet potato and top with arugula. Serve stuffed peppers with potato and salad
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