One-Pan Cottage Cheese & Spinach Stuffed Peppers 🌶️🧀
🛒 Ingredients (Serves 4)
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4 large bell peppers (any color), tops cut off and seeds removed
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1 cup cottage cheese
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1 cup cooked spinach, squeezed dry
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½ cup cooked quinoa or rice (optional, for extra bulk)
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½ cup grated Parmesan or mozzarella
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1 egg, lightly beaten
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt & pepper to taste
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1 cup tomato sauce or marinara
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Fresh parsley for garnish
🔪 Instructions
1️⃣ Preheat Oven
Preheat oven to 375°F (190°C).
2️⃣ Prepare Filling
In a bowl, mix cottage cheese, cooked spinach, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
Optional: Stir in cooked quinoa or rice for added texture.
3️⃣ Stuff Peppers
Spoon mixture evenly into hollowed bell peppers.
Place peppers upright in a baking dish or skillet.
Pour tomato sauce around (not over) the peppers so they bake in a flavorful bath.
4️⃣ Bake
Cover with foil and bake 30 minutes.
Remove foil and bake another 10–15 minutes until peppers are tender and tops are slightly golden.
5️⃣ Serve
Garnish with fresh parsley and serve warm. Perfect alongside a green salad or crusty bread.
💡 Tips & Variations
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Cheesy topping: Add shredded mozzarella on top during the last 10 minutes of baking.
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Spicy kick: Mix in red pepper flakes or chopped jalapeño.
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Meal prep: These freeze well—freeze individually before baking or fully baked for up to 2 months.
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Low-carb: Skip quinoa/rice; the cottage cheese + spinach is plenty satisfying.