Cottage Cheese and Spinach Stuffed Bell Peppers

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so that the peppers can stand upright. Lightly oil the outsides of the peppers and place them in a baking dish.

3. In a skillet, sauté the diced onion and minced garlic until translucent, about 2-3 minutes.

4. Add the chopped spinach to the skillet and cook until wilted. If using frozen spinach, make sure to squeeze out excess moisture.

5. In a mixing bowl, combine the sautéed onion, garlic, and spinach with the cottage cheese, dried oregano, dried basil, salt, and pepper. Mix well to create the stuffing mixture.

6. Fill each bell pepper with the cottage cheese and spinach stuffing mixture, pressing it down gently.

7. Pour the marinara sauce or tomato sauce over the stuffed peppers, ensuring that some sauce goes into the baking dish as well.

8. If desired, sprinkle shredded mozzarella cheese over the tops of the stuffed peppers.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

10. If using shredded cheese, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.

11. Once cooked, remove from the oven and let the stuffed peppers cool slightly before serving.

Serve:

• Serve the Cottage Cheese and Spinach Stuffed Bell Peppers as a wholesome and flavorful main dish.

• Garnish with fresh parsley or basil leaves for added freshness and presentation.