1 cup 2% milkfat cottage cheese
1/2 cup chopped walnuts
2 tbsp Italian seasoning
1/8 tsp salt
8 mini sweet peppers, sliced in half lengthwise
Combine cottage cheese, walnuts, dried herbs, and salt in a bowl.
Fill each pepper with cottage cheese mixture.
Serve immediately or store in an airtight container in the fridge until ready to eat. These are best enjoyed with 24 hours of preparation.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
This better-for-you tuna salad with celery, apples and crunchy walnuts is flavored with an herby green goddess dressing and wrapped in spinach tortillas.
