Growing up, stuffed peppers were a staple in our household, thanks to my dad. I was always mesmerized watching him prepare them, step by step, especially knowing that the peppers came straight from our garden. Come harvest season, he’d pick the biggest, brightest ones to fill with delicious ingredients. It quickly became one of my favorite meals—I could easily devour three large peppers in one sitting! Fast forward to today, I’m still enjoying stuffed peppers, but now with a few healthy twists. I make hearty stuffed peppers with quinoa and cottage cheese, adding spinach for extra greens. This wholesome dish has become one of my go-to dinners, and it’s easily one of the best cottage cheese meals for those seeking both flavor and nutrition.
You Might Also Enjoy: Golabki is the Polish Comfort Food You Never Knew You Needed
Nutritional Breakdown (per serving):
- Calories: ~375
- Protein: ~30g
- Total Carbohydrates: ~24g
- Net Carbs: ~20g (after subtracting fiber)
- Fiber: ~4g
- Fat: ~18g
Hearty Beef & Spinach Stuffed Peppers with Quinoa and Cottage Cheese
Equipment
- Skillet or frying pan
- Medium pot (for cooking quinoa)
- baking dish
- Knife and cutting board
- mixing bowl
- Measuring cups and spoons
- Aluminum foil (for covering during baking)
Ingredients
- 1 lb ground beef
- 2 large bell peppers halved and seeded
- 1 cup cooked quinoa
- 1/2 cup cottage cheese
- 1 small onion diced
- 2 garlic cloves minced
- 1/2 cup tomato sauce for sautéed mixture
- 1 cup chopped spinach
- 1 tsp smoked paprika
- 1 tsp coriander
- Salt and pepper to taste
- 1 tbsp olive oil for cooking
- 1/2 cup shredded cheese optional for topping
Instructions
Prepare the Peppers:
- Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise, remove the seeds, and set them aside.
Cook the Quinoa:
- If not already cooked, prepare 1 cup of quinoa according to the package instructions.
Cook the Beef and Spinach Mixture:
- Heat olive oil in a skillet over medium heat.
- Add diced onions and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for another 1 minute.
- Add the ground beef and cook until browned, breaking it up as it cooks (about 8 minutes).
- Season with smoked paprika, coriander, salt, and pepper.
- Stir in 1/2 cup of tomato sauce and cook for 2-3 minutes.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Stir in the cooked quinoa and remove from heat.
- Let the mixture cool slightly, then stir in the cottage cheese.
Stuff the Peppers:
- Place the pepper halves in a baking dish.
- Spoon the beef-quinoa-spinach mixture into each pepper half.
Bake:
- Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
Optional Topping:
- Sprinkle shredded cheese over the peppers for the final 5 minutes of baking.
Notes
Total Time:
- Prep Time: 15-20 minutes
- Cook Time: 35-40 minutes (10 minutes for beef mixture + 25-30 minutes baking)
Estimated Calories Per Serving:
- Calories per serving: Approximately 350-400 calories (This will vary depending on the fat content of the beef and the type of cheese used).
Storage Tips
Refrigeration:
- Store leftover stuffed peppers in an airtight container.
- Refrigerate within 2 hours of cooking to prevent spoilage.
- They will last in the fridge for 3-4 days.
Freezing:
- Wrap each stuffed pepper in plastic wrap or foil, then place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
Reheating:
- Microwave: Heat individual peppers on high for 2-3 minutes.
- Oven: Reheat at 350°F (175°C) for 20-25 minutes, covered with foil to retain moisture.
Leave a Reply