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red, orange, yellow, and green stuffed peppers with ground beef, onion, rice, and cottage cheese mixture in a white baking dish topped with green onion

Cottage Cheese Stuffed Peppers (Easy + Protein Packed!)

  • GFGluten-Free
  • LCLow Carb
  • PPaleo
  • SFSugar Free
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Cottage cheese stuffed peppers are filled with a creamy cottage cheese and savory ground beef mixture that are not only easy to make but also jam packed with protein and wholesome goodness. With just a few simple ingredients and minimal prep time, this recipe is a perfect choice for a quick and nutritious meal.
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 3 large bell peppers, any color, cut in half from the stem to the bottom and cored
  • 3 tbsp olive oil, divided
  • salt and pepper, to taste
  • 1 small red onion, finely diced
  • 1 lb ground beef
  • 1½ tsp dried oregano
  • 1 tsp garlic powder
  • 1 cup cooked rice
  • 1 (8-oz) can diced tomatoes, drained
  • 1 cup cottage cheese
  • ¼ shredded cheddar cheese, plus extra for garnish, optional
  • ¼ cup green onion, finely diced, plus extra for garnish, optional

Instructions

  • Preheat the oven to 425 degrees F. Place the peppers, cut side up, into a baking dish, drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes, until slightly browned around the edges and tender-crisp.
  • While peppers are roasting, heat 2 tablespoons olive oil in a skillet over medium heat; add the onion and cook until soft and translucent, 1-2 minutes. Add the ground beef, oregano, garlic powder, salt and pepper to taste. Cook, breaking up the meat with a wooden spoon until browned and almost cooked through, 4 to 5 minutes.
  • Into a medium bowl combine ground beef mixture, cooked rice, diced tomatoes, cottage cheese, and 1/4 cup cheddar cheese. Season with salt and pepper to taste.
  • Remove the peppers from the oven and spoon the filling evenly into the peppers. Sprinkle over diced green onion and extra cheddar cheese, if desired.
  • Place the peppers back in the oven and roast 10-15 minutes, until the filling is hot and the cheese is melted and bubbling. Garnish with extra green onion, if desired; serve immediately.

Equipment

  • 1 baking dish

Nutrition

Serving: 1 pepperCalories: 356kcalCarbohydrates: 16gProtein: 22gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 60mgSodium: 167mgPotassium: 474mgFiber: 3gSugar: 5gVitamin A: 2667IUVitamin C: 107mgCalcium: 67mgIron: 2mg