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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 pepper halves

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!