Preheat oven to 350F/180C and line an 8x8 inch baking dish with parchment paper. Set aside.
Heat Olive oil in a non-stick skillet over medium-high heat. Once the oil shimmers, add diced onions and minced garlic. Cook until onion turns translucent and garlic gets fragrant.
Add chopped bell peppers, diced tomato, tomato sauce, dried oregano, salt, and pepper. Sauté for 2 minutes on medium-low heat until the tomatoes soften.
Stir in half of the shredded cheddar cheese and mix well until combined.
Place cored and halved bell peppers into a baking sheet lined with parchment paper.
Spray non-stick cooking spray over them.
Spoon the filling into the bell peppers up to 3/4th of the top.
Top with remaining shredded cheddar cheese and transfer it into a preheated oven.
Bake at 180C/350F for 25 minutes. Serve with fresh chopped parsley.
Nutrition
Nutrition Facts
Cottage Cheese Stuffed Peppers
Amount Per Serving (1 serving)
Calories 366Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 65mg22%
Sodium 668mg29%
Potassium 498mg14%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 21g42%
Vitamin A 4883IU98%
Vitamin C 170mg206%
Calcium 484mg48%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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