Cottage Cheese Taco Stuffed Peppers
By Recipes Worth Cooking Test Kitchen
Prep Time: 20 minutes
Cook Time: 38 minutes
Servings: 4
Difficulty: Medium
Cuisine: Tex-Mex-inspired
Description:
Roasted bell peppers hold turkey, black beans, corn, rice, salsa, and cottage cheese under a bubbling layer of Monterey Jack.
Ingredients:
- 1.50 Tablespoon olive oil
- 2.00 Clove garlic
- 1.25 Teaspoon kosher salt
- 1.00 Pound ground turkey
- 0.50 Piece yellow onion
- 1.50 Teaspoon chili powder
- 1.00 Teaspoon ground cumin
- 1.00 Cup salsa
- 1.00 Can black beans
- 1.00 Tablespoon lime juice
- 1.50 Cup cooked rice
- 0.25 Cup scallions
- 0.25 Cup cilantro
- 0.50 Teaspoon smoked paprika
- 1.00 Cup cottage cheese
- 1.00 Cup corn
- 0.75 Cup Monterey Jack cheese
- 4.00 Piece bell peppers
Instructions:
- 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.
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.
Source: https://recipesworthcooking.com/cottage-cheese-taco-stuffed-peppers/export/