Description
These baked bell peppers are loaded with a flavorful, high-protein mix of zucchini, cottage cheese, cheddar, and herbs. They’re light, satisfying, and perfect for meal prep or a fresh low-carb dinner option.
Ingredients
Scale
- 4 bell peppers, halved and seeded
- 1 cup grated zucchini
- 1 cup cottage cheese
- ½ cup shredded cheddar
- 1 egg
- 1 teaspoon Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a baking dish.
- Mix zucchini, cottage cheese, cheddar, egg, herbs, salt, and pepper.
- Stuff each pepper half with the mixture.
- Arrange in the dish and bake 25 minutes.
- Let rest 5 minutes before serving.
Notes
- Use red, yellow, or green peppers for a color variety.
- Grate and squeeze excess moisture from zucchini for better texture.
- Add a sprinkle of mozzarella on top for extra cheesiness.
- Let cool before slicing for clean layers.
- Goes great with a side of quinoa or garlic roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: stuffed peppers, zucchini peppers, cottage cheese, low carb, meal prep