Introduction
Oh, hello there, my friend! Remember those comforting, hearty meals that just wrap you up like a warm hug? Today, we’re bringing back a classic with a delightful twist: Cottage Cheese Stuffed Peppers! If you’re looking for a recipe that’s as easy to whip up as it is delicious, and one that will have everyone at your table asking for seconds, you’ve come to the right place. These aren’t just any stuffed peppers; they’re a taste of home, a sprinkle of cheesy goodness, and a whole lot of flavor packed into vibrant bell peppers. Get ready to create a memorable meal that feels both nourishing and incredibly satisfying!
Why You’ll Love This Recipe
- Fast: Most of the prep is quick, and the baking time is efficient for a weeknight win.
- Easy: Simple steps that are perfect for beginner cooks or when you’re short on time.
- Giftable: Imagine delivering a tray of these pre-baked or even raw beauties to a friend who needs a little culinary cheer!
- Crowd-pleasing: The combination of tender peppers, savory beef, and creamy cottage cheese is a guaranteed hit with all ages.
Ingredients
Gathering your ingredients is like assembling your favorite cozy blanket – each piece adds to the warmth and comfort of the final dish!
- 3 large bell peppers, any color (red, yellow, orange, or green work beautifully!), halved lengthwise and cored. Choosing a variety of colors makes your dish extra cheerful!
- 3 tablespoons olive oil, divided. Good quality olive oil makes a difference!
- Salt and freshly ground black pepper to taste. Season generously, but remember we’ll be seasoning again!
- 1 small red onion, finely diced. Red onion adds a lovely sweetness and a touch of bite.
- 1 pound ground beef. You can also use ground turkey or chicken for a lighter option.
- 1½ teaspoons dried oregano. This herb is the heart of so many comforting Italian-inspired dishes.
- 1 teaspoon garlic powder. For that essential savory foundation.
- 1 cup cooked rice. Leftover rice is perfect here! Brown rice adds a nutty flavor too.
- 1 (8-ounce) can diced tomatoes, drained. Draining keeps the filling from getting too watery.
- 1 cup cottage cheese. This is our secret creamy ingredient that adds a wonderful tang and richness.
- ¼ cup shredded cheddar cheese, plus extra for garnish (optional). Hello, cheesy goodness!
- ¼ cup green onion, finely diced, plus extra for garnish (optional). A pop of freshness and color!
How to Make It
Let’s get cooking! Imagine the aroma filling your kitchen – pure bliss!
- Preheat Your Oven: First things first, let’s get that oven warm and ready. Preheat it to 375°F (190°C). This is the perfect temperature for getting those peppers nice and tender.
- Prep the Peppers: Carefully slice your bell peppers in half lengthwise. Use a spoon to scoop out the seeds and membranes. You want a nice clean cavity for all that delicious filling!
- Get Peppers Ready for Baking: Arrange the pepper halves, cut-side up, in a baking dish. Drizzle them with 1 tablespoon of olive oil and give them a good sprinkle of salt and pepper. This little bit of seasoning upfront makes a big difference.
- Sauté the Aromatics: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add your finely diced red onion and cook until it starts to soften and become fragrant, usually about 3-4 minutes. I love how onions sweeten up when they’re sautéed!
- Brown the Beef: Now, add your ground beef to the skillet with the onions. Use a spoon to break it up as it cooks. You’re looking for that nice, even brown color. Once it’s browned, carefully drain off any excess grease.
- Flavor Town: Stir in the dried oregano and garlic powder. Season with salt and pepper to taste. Don’t be shy with the seasoning – it’s what makes everything sing!
- Add the Rice and Tomatoes: Toss in your cooked rice and the drained diced tomatoes. Give it all a good stir to combine everything beautifully. Let it cook for another 2-3 minutes until it’s all heated through.
- The Creamy Secret: Remove the skillet from the heat. This is where the magic happens! Stir in the creamy cottage cheese, ¼ cup of shredded cheddar cheese, and ¼ cup of diced green onion. Mix it gently until everything is just combined. You want that cottage cheese to be incorporated but still have its lovely texture.
- Stuff ‘Em Up: Spoon this delicious mixture evenly into each of your prepared bell pepper halves. Fill them up generously – that’s the best part!
- Cover and Bake: Cover the baking dish tightly with foil. This helps to steam the peppers and make them super tender. Pop it into your preheated oven and bake for 30 minutes.
- The Grand Finale: Remove the foil. If you’re feeling extra cheesy (and who isn’t?), sprinkle a little more cheddar cheese and some fresh green onion on top. Pop it back into the oven, uncovered, for another 10-15 minutes, or until the peppers are perfectly tender and that cheese is melted and wonderfully bubbly.
Substitutions & Additions
Feeling creative? These stuffed peppers are wonderfully versatile!
- Veggie Boost: Add a handful of chopped spinach or mushrooms to the beef mixture for extra nutrients and flavor.
- Spice It Up: A pinch of red pepper flakes or a dash of hot sauce can add a welcome kick.
- Cheese Swap: Monterey Jack, mozzarella, or a spicy pepper jack cheese would be delicious alternatives to cheddar.
- Grain Game: Quinoa or couscous can be used instead of rice for a different texture and nutritional profile.
- Herb Heaven: Fresh parsley or basil, chopped and stirred in at the end, adds a burst of freshness.
Tips for Success
A few little tricks to ensure your stuffed peppers turn out perfectly every time!
- Don’t Overcook the Peppers: While you want them tender, you don’t want them mushy. Testing with a fork is key.
- Drain the Grease: Properly draining the fat from the ground beef is important for both taste and texture.
- Seasoning is Key: Taste your filling mixture before stuffing the peppers. Adjust salt and pepper as needed.
- Prep Ahead: You can prepare the filling mixture a day in advance and store it in the refrigerator. Stuff the peppers just before baking.
- Baking Dish Size: Make sure your baking dish is large enough to hold the pepper halves snugly without too much crowding, so they cook evenly.
How to Store It
Got leftovers? Lucky you! These stuffed peppers reheat beautifully.
Let the stuffed peppers cool completely before storing. Place them in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. To reheat, you can pop them in the oven at 350°F (175°C) for about 15-20 minutes, or microwave them until heated through.
FAQs
- Can I make these vegetarian? Absolutely! Simply omit the ground beef and add more vegetables like finely chopped zucchini, carrots, or mushrooms to the filling.
- Can I freeze stuffed peppers? Yes! You can freeze them after baking and cooling, or even before baking. If freezing unbaked, thaw them in the refrigerator overnight before baking. If freezing baked, reheat gently.
- What if I don’t have cottage cheese? Ricotta cheese is a great substitute for cottage cheese in this recipe, offering a similar creamy texture.
Cozy Cottage Cheese Stuffed Peppers
A flavorful and comforting family favorite featuring bell peppers stuffed with a savory mixture of ground beef, rice, tomatoes, and creamy cottage cheese.
Equipment
- Baking dish Large enough to hold pepper halves snugly.
- Large skillet
- Spoon
- foil
Ingredients
Hauptzutaten
- 3 large bell peppers any color, halved lengthwise and cored
- 3 tablespoons olive oil divided
- salt to taste
- freshly ground black pepper to taste
- 1 small red onion finely diced
- 1 pound ground beef
- 1.5 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 cup cooked rice
- 1 8-ounce can diced tomatoes drained
- 1 cup cottage cheese
- 0.25 cup shredded cheddar cheese plus extra for garnish (optional)
- 0.25 cup green onion finely diced, plus extra for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice your bell peppers in half lengthwise. Use a spoon to scoop out the seeds and membranes.3 large bell peppers
- Arrange the pepper halves, cut-side up, in a baking dish. Drizzle them with 1 tablespoon of olive oil and season with salt and pepper.3 large bell peppers
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the finely diced red onion and cook until softened, about 3-4 minutes.3 large bell peppers
- Add the ground beef to the skillet with the onions. Break it up as it cooks until browned. Drain off excess grease.3 large bell peppers
- Stir in the dried oregano and garlic powder. Season with salt and pepper to taste.3 large bell peppers
- Add the cooked rice and drained diced tomatoes. Stir to combine and cook for another 2-3 minutes until heated through.3 large bell peppers
- Remove the skillet from the heat. Stir in the cottage cheese, ¼ cup of shredded cheddar cheese, and ¼ cup of diced green onion until just combined.3 large bell peppers
- Spoon the mixture evenly into each prepared bell pepper half.3 large bell peppers
- Cover the baking dish tightly with foil and bake for 30 minutes.3 large bell peppers
- Remove the foil. Sprinkle with extra cheddar cheese and green onion if desired. Bake uncovered for another 10-15 minutes, or until peppers are tender and cheese is melted and bubbly.3 large bell peppers
Notes
Choosing a variety of pepper colors makes the dish extra cheerful. Good quality olive oil makes a difference. Season generously, but remember we'll be seasoning again! Red onion adds a lovely sweetness and a touch of bite. You can also use ground turkey or chicken for a lighter option. Leftover rice is perfect here! Brown rice adds a nutty flavor too. Draining diced tomatoes keeps the filling from getting too watery. Cottage cheese is our secret creamy ingredient that adds a wonderful tang and richness. Hello, cheesy goodness! A pop of freshness and color!