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4 large bell peppers

1 cup cottage cheese

½ cup cooked quinoa

½ cup tomato sauce

1 cup spinach, chopped

2 cloves garlic, minced

1 tbsp olive oil

Salt and pepper, to taste

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Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds.

In a bowl, mix the cottage cheese, quinoa, spinach, garlic, and seasoning.

Stuff the mixture into the peppers and place them in a baking dish.

Pour the tomato sauce over the peppers and drizzle with olive oil.

Bake for 25-30 minutes until the peppers are tender.