Wednesday, May 5, 2010

What to eat Wednesdays - Three-cheese stuffed peppers

I found this recipe for Three-cheese stuffed peppers at Tammy's Recipes and fell in love with it. My husband Paul took one look at the dish and said he didn't think he was going to like it, but from one bite he was soon devouring an entire capsicum and helping himself to another. Success!
  • 4 large red, green, yellow, or orange capsicums/bell peppers, stems and seeds removed
  • 1 onion, diced
  • 1/2T cooking oil
  • Big handful of fresh spinach
  • 1 1/2 cups cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 2 large eggs
  • 1/2 cup bread crumbs (I made my own by whizzing up one slice of wholemeal bread in the food processor)
  • 1 clove minced garlic
  • 1/2t salt
  • 1/4t ground black pepper
  • 1T fresh basil, finely chopped (or 1t dried basil)
  • 1T fresh oregano, finely chopped (or 1t dried oregano)
  • 1T fresh parsley, finely chopped (or 2t dried parsley)
  • 1 1/2c pasta sauce
1. Saute onion in butter or oil until translucent. Add spinach and cook and stir until spinach is wilted. Pour into a strainer and squeeze excess water out.

2. In a large mixing bowl, combine the sauteed onion, spinach, cottage cheese, Parmesan, mozzarella, eggs, bread crumbs, garlic, salt, pepper, basil, oregano and parsley. Mix well.

3. Grease the inside of a deep baking dish (that will hold your 4 peppers). Spoon 1/2c of pasta sauce into the bottom of the dish. Spoon 2T of pasta sauce into the bottom of each pepper. Fill peppers with the spinach-cheese filling mixture, heaping it up if necessary. Place filled peppers into the prepared dish and spoon an additional 2T of sauce over each pepper.

4. Cover dish with a lid (if your dish has one) or butter the underside of a sheet of foil and tent to cover peppers.

5. Bake at 180°C (350°F) for 1 hour, covered. Uncover and reduce heat to 150°C (300°F). Bake 30-45 minutes longer, until peppers are tender and filling is slightly browned on top.

6. Remove from oven and allow to cool slightly before serving.


  1. Yum! I used to make stuffed capsicums. An Alison Holst recipe that used rice and tomatoes. Your recipe looks equally as yummy! Di :)

  2. yum yum yummmmmmmm!

    I just saw Sarah post your blog on KMB. I think I may be referring to it alot now!

  3. MmM! Been wanting to stuff peppers for a while but haven't been inspired till now. We buy those long gourmet ones with the intention of stuffing them but they always end up in salads...


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