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Cottage Cheese Stuffed Peppers Recipe
Ash Tyrrell

Cottage Cheese Stuffed Peppers Recipe

I made these cottage cheese stuffed peppers on a busy Tuesday, and I was honestly surprised by how good they turned out. The peppers go soft and sweet in the oven, while the creamy filling stays rich and cheesy.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers halved and seeded: Pick wide, sturdy peppers so they hold the filling well.
  • 1 ½ cups cottage cheese: Use full-fat or 2% for a creamier less watery filling.
  • 1 cup cooked rice or quinoa: Cool grains soak up extra moisture so don't use them piping hot.
  • 1 cup marinara sauce: Choose a thick sauce so the peppers don't turn soggy.
  • ¾ cup shredded mozzarella cheese: Grate it fresh from a block because it melts much better.
  • ¼ cup grated parmesan: Adds a salty nutty kick to the filling.
  • 1 large egg: Binds the filling so it holds together when you scoop it.
  • 2 cloves garlic minced: Fresh garlic gives far more flavor than the jarred kind.
  • 1 teaspoon Italian seasoning: Rub it between your fingers first to wake up the herbs.
  • ½ teaspoon freshly cracked black pepper: Freshly cracked pepper adds a gentle heat that works so well with cottage cheese.
  • ½ teaspoon salt: Go easy because the cheeses are already salty.
  • 1 tablespoon olive oil: Brush it on the peppers to help them roast and soften.
  • Fresh basil leaves: Add at the end for a fresh bright finish.

Method
 

  1. Heat your oven to 375°F (190°C) so it is ready when you are. Wash the peppers, slice them in half from stem to base, and remove the seeds and white ribs. Brush the insides lightly with olive oil and place them cut side up in your baking dish.
  2. Cover the dish with foil and bake the empty peppers for about 10 minutes. This quick step softens them so they finish cooking at the same time as the filling. I never skip it because it stops the peppers from staying crunchy.
  3. In a large bowl, combine the cottage cheese, cooled rice, egg, garlic, Italian seasoning, black pepper, and salt. Stir in half of the mozzarella and all of the parmesan. Mix until everything looks evenly combined and thick, not runny.
  4. Take the peppers out of the oven and spoon the filling into each half. Press it down gently and pile it a little high in the center. Don't worry about being neat because the cheese will melt and hide any gaps.
  5. Spoon a little marinara over the filling in each pepper. Sprinkle the remaining mozzarella on top for that gooey, melty finish. A thin layer of sauce is enough, since too much can make the filling slide out.
  6. Bake uncovered for 25 minutes, or until the cheese is bubbly and the edges turn golden. The peppers should feel tender when you poke them with a fork. For extra color, broil on high for 1 to 2 minutes at the very end.
  7. Let the peppers rest for about 5 minutes so the filling sets. Top them with torn fresh basil and a little extra black pepper. Serve warm while the cheese is still stretchy and creamy.

Notes

  • I always drain my cottage cheese in a fine sieve for a few minutes, which keeps the filling thick instead of watery.
  • I choose peppers that sit flat on the pan, because wobbly ones spill the filling and cook unevenly.
  • I like to use red, yellow, or orange peppers, since they taste sweeter than green ones.
  • I stir in a handful of chopped spinach (fresh, not frozen) for extra color and nutrients without any extra work.
  • I let the peppers rest before serving, because the filling firms up and scoops out much more cleanly.
  • I add a pinch of red pepper flakes when I want a little heat to balance the creamy cheese.