Cottage Cheese Stuffed Peppers is a nutritious and satisfying main course that combines the creaminess of cottage cheese with vibrant bell peppers and a blend of spices. This dish is not only visually appealing but also packed with protein and flavor, making it an excellent choice for a healthy meal. It’s easy to prepare and can be customized with various herbs and spices.
Ingredients:
4 large bell peppers (any color): These serve as the base for the stuffing.
2 cups cottage cheese: The main filling ingredient, offering creaminess and protein.
1 cup cooked quinoa or rice: Adds texture and substance.
1 cup diced tomatoes (canned or fresh): Provides moisture and flavor.
1 teaspoon garlic powder: Enhances the flavor of the filling.
1 teaspoon Italian seasoning: Adds a blend of herbs.
Salt and pepper, to taste: Essential for seasoning.
1 cup shredded mozzarella cheese: For topping, adding a delicious meltiness.
Fresh parsley or basil, chopped (for garnish): Optional, for presentation.
Method:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Make the Filling: In a large bowl, combine cottage cheese, cooked quinoa or rice, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper. Mix well until fully combined.
Stuff the Peppers: Spoon the cottage cheese mixture into each bell pepper, packing it in gently. Place the stuffed peppers upright in a baking dish.
Add Cheese Topping: Sprinkle shredded mozzarella cheese over the top of each stuffed pepper.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley or basil if desired. Serve warm as a satisfying main course.
Nutrition Facts (per serving):
Calories: 300
Protein: 20g
Carbohydrates: 30g
Fat: 10g
FAQs:
Can I use different types of bell peppers? Yes, you can use any color of bell peppers—green, red, yellow, or orange—all offer slightly different flavors but will work well.
Is there a substitute for quinoa or rice? Yes, you can substitute cooked barley, couscous, or even cauliflower rice for a lower-carb option.
Can I make this dish vegan? Yes, replace the cottage cheese with a vegan cheese alternative and use dairy-free mozzarella for the topping.
How do I prevent the peppers from becoming too soft? To keep the peppers slightly firm, you can reduce the initial covered baking time by 5 minutes.
Can I make the filling ahead of time? Yes, you can prepare the filling up to 24 hours in advance. Store it in the fridge until you’re ready to stuff the peppers and bake.
Can I cook the stuffed peppers on the stovetop? Yes, you can cook them in a covered pan with a bit of water on low heat for about 25-30 minutes until the peppers are tender.
What’s a good substitute for cottage cheese? Ricotta or cream cheese can be used as alternatives for a similar creamy texture.
Can I use raw rice or quinoa in the filling? No, it’s best to use pre-cooked rice or quinoa, as the baking time isn’t long enough to cook raw grains.
Do I need to blanch the peppers before stuffing? Blanching is optional. If you prefer softer peppers, you can boil them for 2-3 minutes before stuffing.
What herbs can I use if I don’t have Italian seasoning? You can use a mix of dried basil, oregano, and thyme, or substitute with fresh herbs like parsley or cilantro.
Reviews:
“These stuffed peppers are a fantastic way to use cottage cheese! So filling and tasty!” – Alex J.
“A healthy and delicious recipe that my whole family loved!” – Lisa K.
“I love the combination of flavors. Will definitely make this again!” – Mark T.
