3 large green bell peppers
1 tablespoon salted butter
3 cups cottage cheese
1/4 cup diced onion
1/2 cup tomato juice (one single-serving can)
2 large eggs
1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to a boil. Cut green peppers in half through the stem and blossom ends (long-ways). Remove seeds and white innards. Boil gently just until tender, five to 10 minutes. Drain and pat dry.
3. Beat eggs until lemon-colored. Combine cottage cheese, onion, tomato sauce and beaten eggs. Arrange pepper halves in a lightly greased shallow baking dish and fill evenly with cheese mixture. Bake for 20 minutes, until lightly browned.
Makes 6 (1/2-pepper) servings.
Per serving: 9.36g carbs, 1.57g fiber, 16.03g protein, 8.13g total fat, 90.50mg cholesterol, 511.83mg sodium, 164.53 calories
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