Cottage Cheese Spinach Pesto Peppers (Printable)
Tender peppers filled with creamy cottage cheese and fresh spinach pesto, baked until golden.
# List of ingredients:
→ Peppers
01 - 4 large bell peppers, any color
→ Filling
02 - 1 1/2 cups cottage cheese
03 - 2 cups fresh spinach, roughly chopped
04 - 1/4 cup grated Parmesan cheese
05 - 1/4 cup pine nuts or walnuts
06 - 1/4 cup extra virgin olive oil
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - Zest of 1 lemon
11 - 1/2 teaspoon dried oregano
→ Topping
12 - 1/4 cup grated mozzarella cheese
13 - Fresh basil leaves for garnish
# Steps:
01 - Preheat oven to 375°F.
02 - Slice tops off bell peppers and remove seeds and membranes. Arrange upright in baking dish.
03 - Combine spinach, Parmesan, pine nuts, olive oil, garlic, salt, pepper, lemon zest, and oregano in food processor. Pulse until coarse pesto forms.
04 - Transfer pesto to bowl. Fold in cottage cheese until well combined.
05 - Fill each pepper generously with cottage cheese-spinach pesto mixture.
06 - Sprinkle mozzarella cheese on top if using.
07 - Add 2-3 tablespoons water to bottom of baking dish to prevent scorching.
08 - Cover dish with foil and bake for 25 minutes.
09 - Remove foil and bake additional 10 minutes until peppers are tender and tops are golden.
10 - Let cool slightly, garnish with fresh basil, and serve warm.
# Expert Advice:
01 -
- The cottage cheese makes these surprisingly creamy without being heavy
- They reheat beautifully for lunch the next day
02 -
- Adding water to the baking dish is the secret to tender peppers that dont dry out
- Let the filling cool slightly before stuffing so its easier to handle
03 -
- If your peppers wobble, slice a tiny sliver off the bottom to level them
- Toasted pine nuts add so much flavor if you take the extra step