Garlic and Herb Cottage Cheese Stuffed Peppers recipe

Sweet orange peppers are filled with a creamy cottage cheese and mozzarella mixture, then baked until bubbling and golden. The result is a light but satisfying lunch with plenty of flavour.

30 min · Easy · Mediterranean Jump to method

Garlic and Herb Cottage Cheese Stuffed Peppers

Ingredients

2 servings

  • 2 large Orange Pepper
  • 200 g Natural Cottage Cheese
  • 80 g, grated Mozzarella Cheese
  • 15 g Butter
  • to taste Black Pepper
Nutrition Per servingEstimated
Calories 235 kcal
Protein 17.5 g
Carbohydrates 10.5 g
Fat 14.5 g
Saturated fat 8.2 g
Fibre 2.3 g
Sugar 6.8 g
Sodium 410 mg

Why this works

A relatively high-protein, moderately low-carbohydrate stuffed pepper dish, but it is fairly rich in saturated fat and sodium from the cheese and butter.

Vitamin C and carotenoids. Orange peppers contribute vitamin C and antioxidant carotenoids, supporting immune function and helping add vegetable intake.

Protein and calcium. Cottage cheese and mozzarella provide a good amount of protein and calcium, which support muscle maintenance and bone health.

Saturated fat and sodium. Butter and cheese increase saturated fat, and the cheeses contribute a moderate sodium load, which may be a consideration for heart health.

Method

  1. Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).

    Let the oven fully come up to temperature before the peppers go in, so the cheese starts melting immediately rather than drying out.

  2. Halve the orange peppers lengthways and remove the seeds.

    Use a small knife to cut cleanly through the pepper walls and scrape away every seed and white membrane, as any leftover bits can taste bitter once roasted.

  3. Mix the cottage cheese with half the mozzarella and plenty of black pepper.

    Stir just until combined so the cottage cheese stays slightly textured; overmixing can make the filling loose and watery.

  4. Spoon the filling into the pepper halves and dot with small pieces of butter.

    Pack the filling in lightly rather than mounding it too high, so it heats evenly and does not spill as the peppers soften.

  5. Top with the remaining mozzarella and bake for 18-20 minutes until the peppers are tender and the cheese is melted and golden.

    Watch for the pepper edges to soften and the mozzarella to take on a pale golden colour at the corners; if the top browns too fast, loosely cover with foil for the final few minutes.

  6. Serve hot as a light lunch or with a salad if desired.

    Serve straight away while the centre is still hot and creamy, before the cheese firms up as it cools.

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