Spinach Pesto Peppers
Prep Time
10mins
Time to Table
45mins
Servings
8
Ingredients
- 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
Ingredients
- 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
Directions
- 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.
- Calories:124
- Cholesterol:9
- Dietary Fiber:4
- Protein:8
- Protein:9
- Sat Fat:2
- Sodium:294
- Sodium:297
- Sugars:6
- Total Carbohydrate:11
- Total Fat:6
