Cottage Cheese Stuffed Peppers

Ingrediënten

Peppers & Filling

4 large bell peppers (any color)

1 ½ cups cottage cheese (preferably 2%–4% for more protein + creaminess)

1 cup cooked quinoa or cooked brown rice (quinoa = higher protein)

1 cup spinach, finely chopped

1 small zucchini, finely diced

1 small onion, finely diced

2 cloves garlic, minced

½ cup cherry tomatoes, chopped (or canned diced tomatoes)

Seasoning

1 tsp oregano

1 tsp basil or Italian seasoning

½ tsp paprika

Salt + pepper to taste

Optional: 1 tbsp nutritional yeast (extra protein + “cheesy” flavor)

Topping Options

¼–½ cup shredded mozzarella or light cheese (optional)

Fresh basil

Chili flakes

Instructies

Prepare the peppers: Preheat oven to 400°F (200°C). Slice peppers in half lengthwise and remove seeds. Place cut-side up in a baking dish. Brush or spray lightly with olive oil and season with salt + pepper.

Sauté the veggies: In a pan, cook onion + garlic 3–4 minutes. Add zucchini + spinach, sauté until soft. Add tomatoes and cook 1 more minute.

Make the filling: In a bowl, mix: Cooked quinoa, Cottage cheese, Sautéed veggies, Oregano, basil, paprika, Salt + pepper, Nutritional yeast (optional). Stir until creamy and well combined.

Stuff the peppers: Fill each pepper half generously. Top with a sprinkle of mozzarella if using.

Bake: Bake for 25–30 minutes until peppers are tender and the filling is golden and bubbly.