Recipe: Creamy Stuffed Peppers

If you’ve been sleeping on creamy stuffed peppers, this version will change your mind✨

This dietitian remix is vegetarian, fiber-packed, and weeknight friendly.

Save this recipe for when you need something cozy and easy!

🧀 Cottage cheese for creaminess + protein

🌱 Black beans and rice for fiber + protein

🔥 Quick oven bake

Would you try this version over the classic stuffed peppers?

INGREDIENTS (2 Servings)

1c cottage cheese

1/2c tomato sauce

1/2 black beans

1 c rice

1/4 cup shredded cheese

4 peppers

INSTRUCTIONS

👩🏽‍🍳 Step 1: Preheat your oven to 375°F.
 Slice the tops off your bell peppers, loosen the seeds and ribs with a knife, and pull everything out with your hand. Super simple.

🥄 Step 2: Lightly oil a baking dish, place the peppers cut-side down, and roast for 10–15 minutes. This softens them up so they’re perfectly tender when stuffed.

🥘 Step 3: While those roast, make the creamy filling:
 In a bowl, combine cottage cheese (hello, protein!), tomato sauce, black beans, and cooked rice. Mix until everything’s combined and a little creamy.

🧀 Step 4: Pull the peppers out of the oven, flip them over, and stuff them generously with the filling. Top with shredded cheese, and bake again for about 10 minutes—just until the cheese gets melty and golden.