Ingredients

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3 red bell peppers

3 yellow bell peppers

1 tablespoon olive oil

1 pinch salt

~ 6 cups cottage cheese and quinoa filling

1-⅓ cup alla checca sauce

2 tablespoons pumpkin seeds, toasted

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Filling

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1-½ cup cottage cheese

2 cups quinoa, cooked

1 cup zucchini, small diced

1 cup corn

1 cup cherry tomatoes, quartered

3 tablespoons scallions, sliced

2 tablespoons basil, chopped

1 tablespoon chives, chopped

½ teaspoon garlic, minced

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

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1. Preheat oven to 375 F.

2. Wash then cut bell peppers in half, lengthwise. Remove all seeds and inner membrane.

3. Lightly brush pepper halves with olive oil and season with salt.

4. Place cut-side up on a sheet pan (or baking dish) and roast for 10–12 minutes until slightly softened but still holding shape.

5. Spoon ½ cup of filling into each roasted pepper half. Mound slightly on top for presentation.

6. Place filled peppers back onto sheet pan.

7. Bake for 12–15 minutes, until heated through and lightly set.

8. Turn the broiler in your oven on and broil the peppers for 1–2 minutes to lightly brown the top.

9. To Serve: Spoon ⅓ cup of alla checca sauce onto each serving plate, then add 3 half-stuffed peppers. Garnish with toasted pumpkin seeds and fresh basil.

To make the filling

1. Place the cottage cheese into a food processor and run until smooth. Stop to scrape down the sides as needed.

2. In a large bowl, combine whipped cottage cheese, cooked quinoa, zucchini, corn, and tomatoes. Fold in scallions, basil, chives, garlic, lemon zest, and lemon juice.

3. Add olive oil, salt, and pepper. Mix until evenly combined.