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Three-Cheese Stuffed Peppers

Wed, 2010-03-17 00:01 by Tammy   Tags:
Recipe Name: 
Three-Cheese Stuffed Peppers
Picture: 
Three-Cheese Stuffed Peppers
Description: 

Colorful sweet bell peppers stuffed with red sauce, cheeses, and spinach

Yield: 

4 large servings

Ingredients: 

4 medium-large red, green, yellow, or orange bell peppers, stems and seeds removed
1 cup diced onion
1/2 tablespoon butter or oil
10 ounces fresh spinach leaves*
1 1/2 cups small curd lowfat cottage cheese
1/4 cup grated Parmesan cheese
4 ounces (1 cup) shredded mozzarella cheese
2 large eggs
1/2 cup bread crumbs**
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried parsley
1 1/2 cups pasta sauce
shredded cheese, for serving (optional)

Instructions: 

1. Saute onion in the butter or oil until onion is translucent. Add spinach and cook and stir until spinach is wilted. Pour into a strainer and squeeze the excess water out.

2. In a large mixing bowl, combine the sauteed onion, spinach, cottage cheese, Parmesan cheese, mozzarella cheese, eggs, bread crumbs, garlic, salt, pepper, basil, oregano, and parsley. Mix well.

3. Grease the inside of a deep baking dish (that will hold your 4 peppers). Spoon 1/2 cup of the pasta sauce into the bottom of the dish.

4. Spoon 2 tablespoons of pasta sauce into the bottom of each pepper. Fill peppers with the spinach-cheese filling mixture, heaping it up if necessary. Place filled peppers into the prepared dish.

5. Spoon an additional 2 tablespoons of sauce over each pepper. Cover dish with a lid (if your dish has one) or, butter the underside of a sheet of foil and tent to cover peppers.

6. Bake at 350 degrees for 1 hour, covered. Uncover and reduce heat to 300 degrees. Bake 30-45 minutes longer, until peppers are tender and filling is slightly browned on top.

7. Remove from oven, allow to cool slightly, and serve with a sprinkling of shredded cheese on top if desired.

Three-Cheese Stuffed Peppers (unbaked)

Three-Cheese Stuffed Peppers

Additional Notes: 

*May use a 10-ounce box of frozen chopped spinach, thawed and squeezed dry (skip the part about cooking the spinach in step 1 in the directions above).

**I make my own with the food processor.

Three-Cheese Stuffed Peppers

Preparation Time: 

25 minutes

Cooking Time: 

90+ minutes

Tammy's Review: 

This is a wonderful cheesy pepper combo! Even Joshua, who normally prefers red meat in a main dish, loves these stuffed peppers! The first time I made them, our children thought they looked "strange" but after trying a small portion, they were asking for seconds! I love these stuffed peppers, too! Yummy!!

Average vote based on 2 reviews.
10
out of 10
User Reviews
10
out of 10
Great peppers!

I made these this week and they were excellent. We really liked the cheese filling, it's a lot like a veggie lasagna. The only change I made was parboiling the peppers first and then baked them in the oven for just 30-40 minutes.


by MCF on Thu, 2010-04-29 11:22
10
out of 10
So good.A must try :)

I buy the colored bell peppers from our local grocery store with 5 in a bag for $5.00.They are smaller than the other ones you buy individual.I did 1/2 the filling and got 5 stuffed peppers.I thought they were great!This is a must try.I can not wait for bell peppers to be on sale this summer 4/$1 at the farmers market.I am going to make a bunch of them up and wrap them in plastic and freeze them.I used fresh spinach since we always have it on hand.I did add in a little more bread crumb than 1/2 like I did for the recipe since I took a hot dog bun out of the freezer and put it in the mini food chopper to make my bread crumbs and it made a bit more.I went ahead and added it all in.I put 2 T. of sauce in each pepper and did not add any on top since I cut the tops off and put them back on for baking them.I did add in cheese on top at the end.We were just careful to watch for the stem.I finish pouring the 15 ounce can of sauce in the baking dish when baking the peppers.


by Mrs. Paradis on Fri, 2010-03-19 17:44