Cottage Cheese Stuffed Peppers – Quick Savory Fillers
Description
These Cottage Cheese Stuffed Peppers are a light, protein-packed appetizer or main dish perfect for a quick lunch, weeknight dinner, or even a brunch option. Sweet bell peppers are hollowed out and filled with a creamy, herby cottage cheese mixture, then baked until golden. This recipe balances fresh vegetables, soft cheese, and herbs for a savory yet satisfying dish. It’s vegetarian, quick to prepare, and can be made ahead of time for meal prep.
Prep and Cook Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Peppers:
4 medium bell peppers (red, yellow, or orange)
1 tsp olive oil (for brushing)
Pinch of salt
For the Cottage Cheese Filling:
1 cup cottage cheese (full-fat or low-fat, as preferred)
¼ cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 small tomato, finely diced (optional for extra freshness)
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
1–2 tbsp fresh parsley or cilantro, chopped
1–2 tsp lemon juice (optional, for brightness)
Optional Toppings:
2 tbsp shredded mozzarella or cheddar
A sprinkle of red chili flakes
Instructions
Prepare the Peppers:
Preheat the oven to 375°F (190°C).
Wash the bell peppers, slice off the tops, and carefully remove seeds and membranes.
Lightly brush the outside and inside with olive oil and sprinkle a pinch of salt. Set aside.
Make the Filling:
In a medium bowl, combine cottage cheese, Parmesan, chopped onion, garlic, tomato, oregano, basil, black pepper, parsley, and lemon juice.
Mix well until smooth but slightly chunky. Taste and adjust seasoning.
Stuff the Peppers:
Spoon the cottage cheese mixture into each hollowed bell pepper, filling them generously.
If desired, top with shredded mozzarella or cheddar.
Bake:
Place the stuffed peppers upright in a baking dish.
Add a small splash of water to the bottom of the dish to prevent sticking and to create gentle steam.
Cover loosely with foil and bake for 15 minutes.
Remove foil and bake for an additional 5 minutes, or until the tops are lightly golden and the peppers are tender but still slightly firm.
Serve:
Remove from oven and let cool slightly.
Garnish with extra parsley or a pinch of chili flakes, and serve warm.
Frequently Asked Questions (FAQs)
Q1: Can I use low-fat cottage cheese?
Yes! Low-fat or even fat-free cottage cheese works, though the texture may be slightly less creamy.
Q2: Can I make this vegan?
Substitute cottage cheese with a plant-based ricotta or firm tofu blended with nutritional yeast and lemon juice.
Q3: Can these be served cold?
Absolutely! These peppers can be served at room temperature or chilled as a summer appetizer.
Q4: How long can leftovers be stored?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Q5: Can I add grains or other veggies to the filling?
Yes, cooked quinoa, rice, or finely chopped zucchini, spinach, or mushrooms can be mixed in for extra bulk and nutrition.
Nutritional Information (per stuffed pepper, without optional cheese topping)
Calories: 150 kcal
Protein: 12 g
Carbohydrates: 8 g
Dietary Fiber: 2 g
Sugars: 4 g
Fat: 7 g
Saturated Fat: 3 g
Sodium: 220 mg