Tex-Mex-inspired
Cottage Cheese Taco Stuffed Peppers
Roasted bell peppers hold turkey, black beans, corn, rice, salsa, and cottage cheese under a bubbling layer of Monterey Jack.
I like stuffed peppers when the pepper is properly roasted and the filling is seasoned all the way through.
Giving the empty peppers a head start in the oven keeps them tender without turning the filling dry.
Cottage cheese works best here when it is folded into the warm turkey mixture off the heat.
It stays creamy between the rice, beans, corn, and salsa instead of disappearing into the pan.
These peppers share the same practical taco-night ingredients as the cottage cheese taco bowls, but the roasted pepper makes them feel like a complete baked dinner.
Add the fresh lime, scallions, and cilantro after baking so the finish stays bright.
For something else to cook in the same spirit, try Cottage Cheese Recipes or High-Protein Dinners or Cottage Cheese Taco Bowls or Creamy Cottage Cheese Queso Bean Skillet.
Directions
- Heat the oven to 400 F. Arrange the peppers upright in a 9-by-13-inch baking dish.
- Brush the peppers with 1/2 tablespoon olive oil and season with 1/4 teaspoon salt. Bake for 12 minutes while making the filling.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add turkey and onion and cook for 6 to 7 minutes, breaking the turkey into small pieces.
- Add garlic, chili powder, cumin, smoked paprika, and 3/4 teaspoon salt. Cook for 1 minute, until fragrant.
- Stir in rice, black beans, corn, and salsa. Cook for 2 minutes, then remove the skillet from the heat and fold in the cottage cheese.
- Spoon the filling into the peppers and top with Monterey Jack. Cover loosely with foil and bake for 12 minutes.
- Uncover and bake for 5 to 7 minutes more, until the cheese bubbles and the peppers are tender. Finish with lime juice, scallions, cilantro, and the remaining salt to taste.
Nutrition
Nutrition Information
Estimated per serving: 570 calories, 43 g protein, 55 g carbohydrates, 22 g fat. Values vary with salsa, rice, and cheese brands.
Variations
Recipe Variations
- Use ground chicken or lean ground beef instead of turkey.
- Replace the rice with cooked quinoa.
- Add a minced jalapeno with the onion for a hotter filling.
Notes
- Pre-roasting the empty peppers prevents a crunchy shell around an overcooked filling.
- Use a thick salsa so the filling stays spoonable rather than watery.
- Refrigerate leftovers for up to 3 days and reheat covered so the peppers do not dry out.
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