Cottage Cheese Stuffed Peppers
These baked egg-stuffed bell peppers are a simple, high-protein breakfast that also works beautifully for lunch or dinner. Sweet roasted peppers are filled with a creamy blended egg and cottage cheese mixture, topped with veggies and melty mozzarella, then baked until set and golden. Easy to customize and great for meal prep, they’re a wholesome option that still feels satisfying.
Servings: 4
Ingredients
- 2 bell peppers
- 2 eggs
- ½ cup shredded mozzarella cheese
- ¼ cup full fat cottage cheese
- 1 Roma tomato diced
- ¼ cup diced yellow onion
- ¼ cup baby spinach chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Minced fresh parsley optional garnish
Instructions
- Start by preheating your oven to 350°F.
- Slice the peppers in half lengthwise and scoop out the seeds and ribs. Arrange them cut-side up on a baking sheet and bake for about 15 minutes, just until they start to soften.
- While the peppers are in the oven, add the eggs, cottage cheese, salt, and pepper to a blender. Blend until completely smooth and creamy.
- Once the peppers have softened, carefully pour the egg mixture evenly into each pepper half.
- Sprinkle the tops with spinach, tomato, and onion, then finish with a generous layer of shredded mozzarella.
- Return the pan to the oven and bake for another 20 minutes at 350°F, until the eggs are set.
- Turn the broiler on high for 1–2 minutes at the end to get that golden, slightly bubbly top. Keep a close eye on it!
- Garnish if you’d like, serve warm, and enjoy.