Cottage Cheese Stuffed Peppers
These warm, creamy Cottage Cheese Stuffed Peppers are gluten-free, protein-packed, and full of comforting fall flavor. Inspired by Tuscan traditions and updated with wholesome ingredients, they’re perfect for a cozy dinner or meal prep staple.
Equipment
- baking dish
- skillet
- oven
Ingredients
Main Ingredients
- 4 large bell peppers halved and deseeded
- 2 cups cottage cheese full-fat preferred
- 1 cup cooked quinoa or rice optional, for extra texture
- 1 small onion finely chopped
- 1 cup spinach chopped, fresh or frozen
- 1/2 cup shredded mozzarella or plant-based cheese
- 1 clove garlic minced
- 2 tbsp fresh parsley or basil
- 1/2 tsp oregano
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat oven to 375°F. Halve the bell peppers lengthwise and remove seeds. Place in a baking dish and drizzle with olive oil. Bake for 10 minutes to soften.
- In a skillet, sauté onion and garlic until soft. Add spinach and cook until wilted. Let cool.
- In a bowl, combine cottage cheese, quinoa (if using), sautéed veggies, mozzarella, and herbs. Season with salt and pepper. Mix well.
- Stuff each pepper half generously with the mixture. Add extra cheese on top if desired.
- Return the dish to the oven and bake for 25–30 minutes, until tops are golden and bubbly.
- Garnish with herbs and serve hot. Perfect with a side of gluten-free bread.
Notes
Drain watery cottage cheese to avoid soggy filling. You can prep the filling in advance and refrigerate. Feel free to add cooked ground turkey, lentils, or sun-dried tomatoes for variation.
Nutrition
Calories: 280kcalCarbohydrates: 14gProtein: 19gFat: 17gSaturated Fat: 7gCholesterol: 30mgSodium: 450mgPotassium: 480mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 95mgCalcium: 180mgIron: 2.2mg
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