cottage cheese stuffed mini peppers
Made with just a handful of ingredients, these cottage cheese stuffed mini peppers are an easy and delicious appetizer. They pack in a protein punch thanks to goat cheese and cottage cheese. Add a bit of spice from jalapenos, and you have the perfect party-ready recipe!
Servings: 14
Calories: 58kcal
Ingredients
Instructions
- Preheat the oven to 425 degrees and line a sheet tray with parchment paper. Cut the 1 lb mini peppers in half length wise and remove the seeds.
- Add the 4 oz goat cheese, ¾ cup parmesan, ½ cup cottage cheese, and 2 cloves garlic to a blender and blend until mostly smooth. A food processor works well for this too.
- In a bowl, mix the cheese mixture with ¼ teaspoon salt, diced 1 jalapeno, and ¼ teaspoon pepper.
- Stuff each pepper half with 2ish tablespoons of the cheese mixture.
- Spray with olive oil and then bake for 10 minutes or until golden and melty. Serve and enjoy!
Video
Notes
make these ahead of time
You can easily prep these stuffed peppers up to 3 days in advance. Just store them in an airtight container and pop them directly into the oven when ready. storage
They will last in an airtight container for up to 3 days in the fridge. Reheat them in the oven or air fryer. you can eat these cold!
While I love them baked, you can just enjoy these as a cold app too.
You can easily prep these stuffed peppers up to 3 days in advance. Just store them in an airtight container and pop them directly into the oven when ready. storage
They will last in an airtight container for up to 3 days in the fridge. Reheat them in the oven or air fryer. you can eat these cold!
While I love them baked, you can just enjoy these as a cold app too.
Nutrition
Serving: 1pepper | Calories: 58kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 189mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1152IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 0.4mg