One-Pan Cottage Cheese & Spinach Stuffed Peppers

🫑 One-Pan Cottage Cheese & Spinach Stuffed Peppers

🕒 Prep Time: 15 minutes

🍳 Cook Time: 30-35 minutes

🍽 Serves: 4

🧾 Ingredients:

• 4 bell peppers, halved and deseeded (any color)

• 1 tbsp olive oil

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

• 1 cup cottage cheese (full-fat or low-fat)

• 1/2 cup cooked quinoa or rice (optional, for added texture)

• 1/2 small onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup grated parmesan (plus extra for topping)

• 1/2 cup shredded mozzarella (optional, for topping)

• 1 egg (to bind the filling)

• Salt & pepper, to taste

• 1/2 tsp dried oregano or Italian seasoning

• 1/4 tsp red pepper flakes (optional)

• 1/2 cup marinara sauce (store-bought or homemade)

🍳 Instructions:

1. Preheat oven to 375°F (190°C).

2. Prepare the filling:

   • Heat olive oil in a skillet over medium heat.

   • Sauté onion until soft (about 3–4 min), then add garlic and cook for another minute.

   • Add chopped spinach and cook until wilted (if using fresh).

   • Remove from heat and let it cool slightly.

   • In a bowl, mix spinach mixture with cottage cheese, cooked quinoa/rice (if using), parmesan, egg, salt, pepper, oregano, and red pepper flakes.

3. Stuff the peppers:

   • Place halved bell peppers cut side up in a large oven-safe skillet or baking dish.

   • Spoon the filling evenly into each pepper.

   • Top with a spoonful of marinara sauce and a sprinkle of mozzarella (if using).

4. Bake:

   • Cover the pan loosely with foil and bake for 25 minutes.

   • Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden.

5. Garnish and serve:

   • Sprinkle with extra parmesan and fresh herbs (like parsley or basil) before serving.

✅ Tips:

• Want more protein? Add cooked ground turkey or lentils to the filling.

• Make it low-carb: Skip the rice/quinoa.

• Make it vegan: Use tofu instead of cottage cheese, and skip the egg or use a flax egg.