RECIPE: Spinach Pesto Peppers

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Spinach Pesto Peppers

2 pound bag mini bell peppers (assorted red, yellow, orange)

10-ounce package frozen chopped spinach, thawed and squeezed to remove all liquid/moisture

1 cup Daisy Cottage Cheese

¼ cup prepared pesto*

¼ cup dry whole wheat bread crumbs

¼ cup grated Parmesan cheese

1/8 teaspoon black pepper


Remove the seeds and cut out a wide slit in each pepper lengthwise. Preheat oven to 375 F. Spray a rimmed baking sheet with cooking spray. Combine the spinach, cottage cheese, pesto, bread crumbs, Parmesan cheese and black pepper in a medium bowl until well mixed. Place the bell peppers on the baking sheet. Fill each pepper 1 to 2 tablespoons of the spinach mixture, depending on the size of each pepper. The top of the filling should extend a bit above the edge of the pepper. Bake for 30-35 minutes or until the top of the filling is slightly browned and crisp. Sprinkle with additional Parmesan if desired, before serving.  *Kim used a tad bit more pesto.

Makes 8 servings. (125 calories, 6 g fat, 8 g protein)

Recipe by with adaptations by culinary dietitian Kim Galeaz, RDN CD