Spinach Pesto Peppers

Spinach Pesto Peppers
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Calories 124 cals
Total Fat 6 g
Cholesterol 9 mg
Dietary Fiber 4 g
Sodium 297 mg
Protein 9 g
Total Carbohydrate 11 g

Prep Time: 10 Minutes

Time to Table: 45 Minutes

Serves: 8


  • 2 pounds assorted colored baby peppers, such as bell peppers
  • 10 ounce package frozen chopped spinach, thawed and squeezed to remove all excess liquid
  • 1 cup Daisy Cottage Cheese
  • 1/4 cup pesto
  • 1/4 cup dry whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon black pepper


Remove the seeds and cut out a wide slit in each pepper lengthwise. Preheat the oven to 375 degrees. 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 peppers on the baking sheet. Fill each with 1 to 2 tablespoons of the spinach mixture, depending on the size of the peppers. The top of the filling should extend a bit above the edge of the pepper. Bake for 35 minutes or until the top of the filling is slightly browned and crisp. Sprinkle with additional Parmesan, if desired, before serving.


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