Taco-Stuffed Peppers with Cheddar & Lime Crema

Ingredients

• 1 medium (119 g) red bell pepper, halved through the stem, seeded
• 1 tsp (5 ml) olive oil
• 1 garlic clove, minced
• 1 tsp (2 g) ground cumin
• 1/2 cup (90 g) black beans, no salt added, rinsed
• 1/4 cup (62 g) tomato passata (strained tomatoes)
• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 1 oz (28 g) sharp cheddar, shredded
• 2 tbsp (31 g) plain Greek yogurt, 0%
• 1 tsp (5 ml) fresh lime juice
• 1 tbsp (1 g) fresh cilantro, chopped

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Method

1. Heat the oven to 425°F (220°C). Brush the pepper halves with half the oil and roast cut-side up on a lined baking sheet for 15 minutes, until the skins soften and blister.
2. Meanwhile cook the garlic and cumin in the rest of the oil in an 8-inch (20cm) skillet over medium heat for 30 seconds. Add the beans and passata and simmer 4 minutes, mashing a few beans, until thick. Off the heat, stir in the cottage cheese.
3. Fill the peppers, top with the cheddar and bake 5 minutes, until melted and browned in spots. Mix the yogurt and lime juice into a crema and spoon it over with the cilantro.