Cottage Cheese and Vegetable Stuffed Peppers Recipe
Description
Discover a deliciously wholesome meal with our Cottage Cheese and Vegetable Stuffed Peppers Recipe. These vibrant, oven-baked bell peppers are filled with a savory mix of cottage cheese and fresh vegetables, creating a dish that’s as colorful as it is nutritious. Perfect for a light dinner or a hearty lunch, this recipe is packed with protein, fiber, and a host of vitamins and minerals. It’s a great way to enjoy a balanced meal while indulging in comforting flavors. Whether you’re serving it to your family or preparing it for meal prep, this dish is sure to become a regular in your kitchen.
Ingredients for Cottage Cheese and Vegetable Stuffed Peppers Recipe
Instructions for Cottage Cheese and Vegetable Stuffed Peppers Recipe
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will ensure that your peppers bake evenly and achieve the perfect tender-crisp texture.
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Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes inside. If needed, slice a thin piece off the bottom to help them stand upright in the baking dish.
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Cook the Filling Base: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
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Mix the Vegetables: Add the grated carrot and chopped spinach to the skillet. Cook until the vegetables are just tender, about 5 minutes, then remove from heat.
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Combine with Cottage Cheese: In a large bowl, mix the sautéed vegetables with the cottage cheese, cooked quinoa (or brown rice), diced tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Stir until all ingredients are well combined.
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Stuff the Peppers: Spoon the cottage cheese and vegetable mixture into each prepared bell pepper, packing it down gently to ensure they are well-filled.
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Bake the Stuffed Peppers: Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes, then remove the foil and sprinkle the tops with shredded mozzarella cheese if using. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
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Rest and Serve: Let the stuffed peppers rest for 5 minutes after baking to allow the flavors to meld. Serve hot and enjoy your Cottage Cheese and Vegetable Stuffed Peppers Recipe!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Cholesterol 20mg7%
- Sodium 400mg17%
- Potassium 750mg22%
- Total Carbohydrate 28g10%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 14g29%
- Vitamin A 1500 IU
- Vitamin C 70 mg
- Calcium 180 mg
- Iron 2 mg
- Vitamin D 200 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cottage Cheese and Vegetable Stuffed Peppers Recipe Variation Options:
Mexican-Inspired: Add black beans, corn, and a dash of cumin and chili powder to the stuffing mixture. Top with salsa and avocado slices before serving.
Greek Style: Replace quinoa with cooked bulgur wheat and add chopped Kalamata olives, feta cheese, and a sprinkle of fresh dill.
Spicy Kick: Mix in some chopped jalapeños or a pinch of red pepper flakes to the filling for a spicy variation.
Vegan Version: Substitute cottage cheese with tofu or a plant-based ricotta alternative. Omit the mozzarella cheese or use a vegan cheese option.
Meat Lovers: Add ground turkey or chicken to the vegetable mixture for a higher-protein option.
Cottage Cheese and Vegetable Stuffed Peppers Recipe Cooking Tips:
Pepper Selection: Choose bell peppers that are firm and have even bottoms to ensure they stand upright during baking.
Filling Consistency: Make sure the filling mixture is well-combined and not too wet, as excess moisture can make the peppers soggy.
Even Cooking: If the peppers are larger, you may need to bake them for a few extra minutes to ensure they are tender throughout.
Cheese Melting: For a perfectly melted and golden cheese topping, use a combination of shredded mozzarella and Parmesan.
Meal Prep: These stuffed peppers can be prepared ahead of time and stored in the refrigerator. Simply bake when ready to serve.
Cottage Cheese and Vegetable Stuffed Peppers Recipe Serving Suggestions:
Light Lunch: Serve these stuffed peppers alongside a fresh green salad for a light and nutritious lunch.
Dinner Pairing: Pair this dish with a side of roasted vegetables or a whole-grain pilaf for a hearty dinner.
Party Appetizer: Mini bell peppers can be used to create bite-sized versions of this recipe, perfect for a party or gathering.
Comfort Meal: Enjoy these stuffed peppers with a slice of crusty bread and a bowl of soup for a comforting and satisfying meal.
Leftover Lunch: Reheat any leftovers the next day for a quick and delicious lunch option.
Reader Engagement:
Have you tried this Cottage Cheese and Vegetable Stuffed Peppers Recipe? We’d love to hear about your experience! Whether you followed the recipe exactly or made your own creative adjustments, share your tips, tricks, and feedback in the comments below. Your insights help our community enjoy even better meals!
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Frequently Asked Questions
Absolutely! While cottage cheese offers a creamy texture and mild flavor, you can substitute it with ricotta, feta, or even shredded cheddar for a different taste experience.
Yes, you can prepare the stuffed peppers in advance and store them in the refrigerator. Simply bake them when you're ready to serve, adding a few extra minutes to the baking time if necessary.
Yes, this recipe is naturally gluten-free as long as the quinoa or rice you use is certified gluten-free. It’s a great option for those with gluten sensitivities.
To make this recipe vegan, substitute the cottage cheese with a plant-based ricotta alternative or crumbled tofu. Omit the mozzarella or use a vegan cheese option.
These stuffed peppers pair well with a variety of side dishes, including a fresh garden salad, roasted vegetables, or a simple quinoa pilaf.
Yes, you can freeze the stuffed peppers before baking. When ready to eat, bake them from frozen, adding additional time to ensure they are heated through.
Yes, ground turkey, chicken, or beef can be added to the filling for a heartier dish. Cook the meat before mixing it with the other filling ingredients.
To prevent tipping, use peppers with even bottoms or trim a small slice off the bottom to create a flat surface. You can also nestle them close together in the baking dish for added stability.
