Description
These cottage cheese stuffed peppers are a wholesome, comforting meal filled with creamy cottage cheese, rice, veggies, and herbs, all baked to perfection with a melty cheese topping.
Ingredients
Scale
- 4 large red bell peppers, halved and deseeded
- 1 ½ cups cottage cheese
- 1 cup cooked white rice
- 1 cup shredded mozzarella cheese
- ½ cup diced tomatoes
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a large bowl, mix cottage cheese, cooked rice, diced tomatoes, onion, garlic, oregano, salt, pepper, and half of the mozzarella cheese.
- Place pepper halves cut-side up into the baking dish, making sure they sit flat.
- Spoon the mixture evenly into each pepper half, packing gently. Top with remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is golden and bubbly.
- Let the peppers rest for 5 minutes, then sprinkle with fresh parsley.
- Serve warm with your favorite side dish.
Notes
- Use day-old rice for better texture.
- To make it spicier, add red pepper flakes to the filling.
- Trim bottoms of peppers slightly if they don’t sit flat.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Keywords: stuffed peppers, cottage cheese recipe, vegetarian dinner, healthy stuffed peppers, easy baked peppers