Cottage Cheese Spinach Artichoke Stuffed Peppers (Printable)

Tender peppers filled with creamy cottage cheese, spinach, and artichokes, baked until golden and bubbling.

# List of ingredients:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeded
02 - 1 cup fresh spinach, packed and chopped
03 - 1 cup artichoke hearts, canned or jarred, drained and chopped

→ Dairy

04 - 1 1/2 cups cottage cheese, full-fat or 2%
05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese

→ Aromatics & Seasonings

07 - 2 cloves garlic, minced
08 - 1/4 teaspoon red pepper flakes
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Other

13 - 1 large egg, lightly beaten
14 - 2 tablespoons olive oil

# Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add chopped spinach and sauté 1-2 minutes until wilted. Remove from heat and cool slightly.
03 - In a large bowl, combine cottage cheese, mozzarella, Parmesan, chopped artichokes, sautéed spinach mixture, egg, oregano, basil, red pepper flakes, salt, and black pepper. Mix until fully incorporated.
04 - Divide the cottage cheese-spinach-artichoke filling evenly among the bell peppers. Arrange peppers upright in the prepared baking dish.
05 - Drizzle remaining olive oil over the tops of the stuffed peppers. Optionally sprinkle with additional mozzarella or Parmesan.
06 - Cover baking dish loosely with foil and bake for 25 minutes.
07 - Remove foil and bake an additional 10 minutes until tops are golden and filling is set. Let peppers cool 5 minutes before serving.

# Expert Advice:

01 -
  • The cottage cheese creates an unexpectedly creamy texture while packing in 18 grams of protein per serving
  • Everything comes together in one pan with minimal prep work
  • These reheat beautifully for lunch the next day, maybe even better than fresh
02 -
  • Slicing a tiny sliver off the bottom of each pepper helps them stand upright without tipping over in the oven
  • The cottage cheese might look lumpy in the filling, but it melts into something incredibly creamy while baking
  • These peppers continue to cook after coming out of the oven, so dont worry if they seem slightly underdone at 35 minutes
03 -
  • Room temperature cottage cheese mixes more smoothly than cold straight from the refrigerator
  • If your peppers are extra large, increase the baking time by 5-10 minutes and tent with foil if tops brown too quickly

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