Cottage Cheese Stuffed Peppers

• Bell pepper(4)
• Cottage Cheese(500 g)
• Steamed Rice(150 g)
• Spinach(120 g)
• Onion(1)
• Garlic(3 cloves)
• Tomato sauce(200 g)
• Tomato paste(1 tbsp)
• Mozzarella(120 g)
• Parmesan(40 g)
• Olive oil(2 tbsp)
• Dried Oregano(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Vegetable Broth(300 ml)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Preheat the oven to 200°C. Halve the {Bell pepper} lengthways and remove the seeds. Finely chop the {Onion} and mince the {Garlic}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook the {Onion} with {Salt} and {Black pepper} for 5 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Oregano}, and {Paprika} for 1 minute.

   ~6 min

3. 3

   Stir in the {White rice}, {Tomato sauce}, and {Vegetable Stock}. Bring to a gentle bubble, cover, and simmer for 15 minutes until the rice is nearly tender and most of the liquid is absorbed. Fold in the {Spinach} until wilted, then mix in the {Cottage Cheese}.

   ~16 min

4. 4

   Arrange the pepper halves in a baking dish and fill them generously with the rice and cottage cheese mixture. Top with the {Mozzarella} and {Parmesan}.

   ~5 min

5. 5

   Bake for 25 minutes until the peppers are tender and the top is golden and bubbling.

   ~25 min

6. 6

   Scatter over the {Fresh parsley} and serve hot.

   ~3 min