One-Pan Cottage Cheese & Spinach Stuffed Peppers!

One-Pan Cottage Cheese & Spinach Stuffed Peppers

These One-Pan Cottage Cheese & Spinach Stuffed Peppers are a healthy and satisfying meal that’s packed with protein and fiber. The creamy cottage cheese filling, paired with the earthy spinach and sweet bell peppers, makes for a balanced dish that’s perfect for lunch, dinner, or meal prep. Plus, it’s all cooked in one pan for easy cleanup!

Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers (any color)

• 1 cup cooked quinoa (or rice, couscous, or another grain)

• 1 1/2 cups fresh spinach, chopped (or frozen spinach, thawed and drained)

• 1 cup low-fat cottage cheese

• 1/2 cup shredded mozzarella cheese (or a lower-fat cheese option)

• 1 tablespoon olive oil (for drizzling)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried oregano

• Salt and pepper, to taste

• 1 tablespoon fresh parsley or basil (optional, for garnish)

For the Tomato Sauce (Optional):

• 1 cup marinara sauce (or tomato sauce)

• 1 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• A pinch of red pepper flakes (optional, for some heat)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C). Line a baking dish (large enough to fit the stuffed peppers) with parchment paper or lightly grease it with oil.

2. Prepare the Bell Peppers:

   • Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small bit off the bottom to help the peppers stand upright in the baking dish (be careful not to cut through the peppers).

   • Lightly drizzle the peppers with a bit of olive oil and season with a pinch of salt and pepper. Place the peppers in the prepared baking dish, standing up.

3. Prepare the Filling:

   • In a large bowl, combine the cooked quinoa (or rice), chopped spinach, cottage cheese, shredded mozzarella cheese, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined. If you’re using frozen spinach, make sure to thaw and drain it to avoid excess moisture.

4. Stuff the Peppers:

   • Stuff each bell pepper with the filling mixture, packing it in gently but firmly to ensure they’re full. Leave a little room at the top for the cheese to melt.

5. Tomato Sauce (Optional):

   • If you want to add a little extra flavor, mix the marinara sauce with Italian seasoning, garlic powder, and red pepper flakes (if using). Spoon a little of the sauce over the top of each stuffed pepper. This step is optional but adds a nice savory and tangy touch.

6. Bake the Stuffed Peppers:

   • Cover the baking dish loosely with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is melted and golden brown.

7. Serve:

   • Garnish with fresh parsley or basil, if desired. Serve immediately and enjoy your delicious and healthy stuffed peppers!

Q&A

Q: Can I use a different cheese instead of cottage cheese?

• A: Yes! You can use ricotta cheese, low-fat cream cheese, or Greek yogurt if you prefer. Ricotta has a similar texture to cottage cheese and would work great in this recipe.

Q: Can I make this dish vegan?

• A: Yes, you can make it vegan by swapping the cottage cheese for a plant-based ricotta (store-bought or homemade) and using vegan cheese in place of mozzarella. You can also substitute quinoa for rice or another plant-based grain.

Q: How do I store leftovers?

• A: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, place the stuffed peppers in the oven at 350°F (175°C) for about 10-15 minutes, or microwave them for 2-3 minutes until heated through.

Q: Can I add meat to the filling?

• A: Yes! If you prefer a meat-based filling, you can add cooked ground turkey, chicken, or beef to the mixture. Simply brown the meat before mixing it with the cottage cheese and spinach.

Q: Can I freeze these stuffed peppers?

• A: Yes! These stuffed peppers freeze well. Assemble the peppers, but do not bake them. Instead, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, bake them straight from the freezer at 375°F (190°C) for about 40-45 minutes, or until heated through.

Q: What can I serve these stuffed peppers with?

• A: These stuffed peppers are great on their own, but you can pair them with a simple green salad, roasted vegetables, or a side of whole-grain bread for a more filling meal.

Q: Can I make these ahead of time?

• A: Yes, you can prepare these stuffed peppers ahead of time. Assemble them the night before and store them covered in the fridge. When you’re ready to cook, simply bake them as instructed, adding a few extra minutes to the cooking time if needed.