Thursday, February 11, 2010

Stuff it: Stuffed Peppers, Mushrooms, Zucchini, and More

Mmmm this was dinner last night. I'm not a fan of plain cottage cheese. I prefer the store bought already mixed with pineapple variety which is awesome whizzed up in smoothies. Plain cottage cheese is well... plain and the texture is not the most appealing thing. It also gives me flashbacks of hideous failed diet attempts of my pre weight loss surgery years. Being a Sicilian girl I tend to lean toward using ricotta in savory dishes but since I had some plain cottage cheese to use I figured what the heck. So glad I did. These stuffed peppers are AMAZING. Seriously like to die for good... and rice-less of course which is how I roll.

I served them on their own but they would be great with a green salad or steamed veggies. Leftovers would be great with eggs in the morning. I'm debating doing this with the leftovers in my fridge that are now calling to me after writing this up but I'm kind of in the mood for a protein shake too. So I will stick to my plan and the pepper leftovers will be lunch today.

Weight Loss Surgery Bariatric Cooking Menus
Shelly's Cottage Stuffed Peppers

3 peppers of any color, stemmed, seeded, and cut in half lengthwise
1 Yellow Onion, chopped
4-5 Mushrooms, chopped
3/4 pound Ground Beef (or Turkey) (about 1/2 a package)
1/2 cup good Marinara Sauce (I use jarred Rao's Tomato Basil)
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Italian Seasonings
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Mozzarella Cheesestick, diced
1 cup Cottage Cheese, drained (small curd, plain)
3 Tablespoons Parmesan Cheese (divided use)
Olive Oil for sauteing

Preheat the oven to 350 degrees. Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 20 minutes. Remove peppers, drain any water that has expelled from the peppers and set aside. Increase oven temperature to 400 degrees.

Saute onions and mushrooms till golden. Add ground meat and saute till no pink is seen. Add sauce, seasonings, salt & pepper. Mix till combined. Off heat add drained cottage cheese (I just put it in a mesh sieve or small holed colander for about 20 minutes to remove any excess whey), diced mozzarella and 2 Tablespoons of the Parmesan. Mix to combine. Use an ice cream scoop to spoon mixture into partially cooked pepper halves. Top with additional 1 Tablespoon Parmesan cheese.

Bake at 400 for 20-25 minutes (until peppers are fork tender.)

Healthy Dinner Recipes
Other Eggface Stuffed Things:


Shelly's Mini Cheese Stuffed Peppers
Shelly's Burrito Peppers
Shelly's Turkey Stuffed Peppers
Shelly's Crab Stuffed Mushrooms
Shelly's Spinach & Cheese Chicken Rollatinis
Shelly's Ham & Cheese Stuffed Chicken Rollatinis
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Stuffed Pizza Bites
Shelly's Spinach & Cheese Stuffed Mushrooms
Shelly's Stuffed Zucchini (Zucchini Ripieni)

8 comments:

Sue said...

Great timing. I have three peppers I didn't know what with and cottage cheese I don't know why. This will work out just fine. Thanks.

dining room table said...

I have been thinking on what to cook this evening. I am glad that I saw your blog and fell in love with the peppers. You just gave me an idea! Thanks.

Di said...

Love stuffed peppers! Never thought of using cottage cheese in them. I have been going meatless with them and subbing in lentils. Works GREAT! And another plus....crock pot 'em! I am SO going to try your recipe and see how it works in the pot of crock ;-)

Anonymous said...

I love stuffed peppers and these look so good I can't wait to try them. Thank you so much for posting your recipes they are great. I also don't do any bread or rice my biggest weakness.

Anonymous said...

MMmmmm this was wonderful as are all your recipes.. I log on almost every day. THANKS ♥♥ Barbara stubblebubble_2000@yahoo.com

Anonymous said...

I made this last night. It was so good. Brought the leftover for lunch today.

Brenda said...

You are genius Shelly! My 3yo helped make these and ate the insides of 2 halves of peppers. We just left out the mushrooms. Will DEF make these again. And they're so high in protein.

Anonymous said...

I have made these several times and they are terrific! Just printed the recipe to make them for company tomorrow night, too.