Fridge Friend Recipes
Stuffed Orange Pepper with Cottage Cheese and Salsa recipe
Bright orange peppers are filled with a cool cottage cheese mixture and finished with a spoonful of hot salsa dip. The result is fresh, creamy and gently spicy.
20 min · Easy · Mexican-inspired Jump to method
Ingredients
- 1 large Orange Pepper
- 180 g Natural Cottage Cheese
- 3 tbsp Hot Salsa Dip
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 79 kcal |
| Protein | 10.3 g |
| Carbohydrates | 6.7 g |
| Fat | 2.2 g |
| Saturated fat | 1.3 g |
| Fibre | 1.6 g |
| Sugar | 4.8 g |
| Sodium | 234 mg |
Why this works
A light, protein-rich snack or starter that is relatively low in calories and fat, but can be quite salty depending on the salsa and cottage cheese used.
Vitamin C from orange pepper. Orange pepper provides a good amount of vitamin C, supporting immune function and helping with iron absorption.
Calcium and protein from cottage cheese. Natural cottage cheese contributes high-quality protein plus calcium, which supports muscle maintenance and bone health.
Sodium can add up. Both cottage cheese and salsa can be significant sources of salt, so this dish may be less suitable for a low-sodium diet unless reduced-salt versions are used.
Method
- Slice the orange pepper in half lengthways and remove the seeds.
Cut carefully around the inner ribs so the halves keep their shape, and shake out any stray seeds from the cavity. A clean hollow makes the filling sit neatly rather than slipping out.
- Mix the natural cottage cheese with the hot salsa dip in a bowl.
Stir just enough to marble the salsa through the curds; overmixing can make the cottage cheese turn sloppy. If the salsa is very runny, drain off a little liquid first so the filling stays thick.
- Spoon the filling into the pepper halves.
Pack the mixture in with the back of a spoon and mound it slightly above the pepper edges for a fuller look. Avoid pressing too hard, which can split the pepper wall or squeeze out the liquid.
- Serve immediately for a fresh snack, or chill for 10 minutes for a firmer filling.
If serving straight away, keep the filled peppers cool and out of direct heat so the filling stays fresh and the pepper stays crisp. For chilling, place them uncovered in the fridge for about 10 minutes so the filling firms without sweating.
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