Roasted stuffed peppers recipe
Sweet bell peppers make the perfect tasty side for two, just half your peppers then stuff with cottage cheese, cherry tomatoes and olives and bake until bubbling. Serve with a veggie main or a side of crusty bread for a light lunch.
See method- Serves 2
- 10 mins to prepare and 40 mins to cook
- 250 calories / serving
Ingredients
- 2 red peppers
- 200g Light Choices Onion and Chive Cottage Cheese
- 12 cherry tomatoes, halved
- 12-16 olives, either green or black
- freshly ground black pepper
- 1tbsp olive oil
- chopped parsley
Each serving contains
- Energy
- 1045kJ 250.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 3.2g
- Sugars
- 15g
of the Reference intake
Carbohydrate 15.1gProtein 15.4gFibre 6.0g
Method
- Cut the peppers in half trying to leave some of the stalk on each half, then scoop out the seeds and white pith.
- Place the peppers cut side uppermost in a shallow ovenproof dish.
- Divide the Light Choices Onion and Chive Cottage Cheese between the peppers and push the cherry tomatoes and olives slightly into the cheese.
- Season with black pepper and drizzle with the olive oil.
- Bake in a preheated oven Gas Mark 5 or 190ºC for about 30-40 minutes or until sizzling hot and browning slightly.
- Sprinkle with a little chopped parsley and serve.
- Serve with crusty bread.
Light Choices Onion and Chive Cottage Cheese is a great partner to tomatoes and olives. Serve with crusty bread to mop up the juices.
