Description
Tender bell peppers filled with a creamy cottage cheese and rice mixture, topped with mozzarella, and baked until soft and lightly golden. This comforting dish is colorful, satisfying, and easy enough for a weeknight meal.
Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 1½ cups cottage cheese
- 1 cup cooked rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a large mixing bowl, combine the cottage cheese, cooked rice, diced onion, minced garlic, chopped parsley, salt, and black pepper. Mix gently until evenly combined.
- Arrange the halved bell peppers upright in the prepared baking dish.
- Spoon the cottage cheese mixture into each pepper half, filling them generously.
- Sprinkle the shredded mozzarella cheese evenly over the tops.
- Bake for 30 minutes, or until the peppers are tender and the cheese is lightly golden.
- Remove from the oven and let the peppers rest for a few minutes before serving warm.
Notes
- Choose peppers that can stand upright easily for the best presentation and even baking.
- Taste the filling before stuffing so you can adjust the seasoning if needed.
- Let the peppers rest briefly after baking so the filling sets a little and serves more neatly.
- You can assemble the peppers ahead of time and refrigerate them until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 stuffed pepper half pair
- Calories: 260
- Sugar: 7g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 25mg