Description
A delicious blend of bell peppers filled with creamy cottage cheese, seasoned ground meat, and topped with melty cheddar for a low-carb weeknight dinner.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cottage cheese
- 1 cup cooked ground turkey or beef
- 1 taco seasoning mix
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced tomatoes
- 1/4 cup chopped onion
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and pat them dry.
- In a bowl, mix cottage cheese, ground meat, taco seasoning, diced tomatoes, and chopped onion. Season with salt and pepper. Stir until combined.
- Stuff each bell pepper with the filling and place them in a baking dish. Top with shredded cheese. Cover with foil and bake for 25 minutes.
- Remove foil, bake an additional 10 minutes until cheese is melted and peppers are tender-crisp. Let rest for 2–3 minutes and garnish with cilantro if desired.
Notes
Store leftovers in an airtight container for 3–4 days. These peppers reheat well and can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 260
- Sugar: 4.5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 21g
- Cholesterol: 60mg