Red bell pepper stuffed with mildly seasoned spinach and cottage cheese. The stuff peppers are grilled tilled evenly roasted. Served as a starter or a side accompaniment, this dish is easy and versatile to prepare.


  • 3 large red bell peppers, cut into halves and deseeded
  • 250g low fat plain cottage cheese
  • 1 cup baby spinach leaves, roughly chopped
  • Salt to taste
  • 1 tablespoon butter or margarine


  1. In a non stick pan, add in the butter or margarine and place onto the stove top on a medium heat setting.
  2. Allow the butter or margarine to melt.
  3. Stir in the spinach and allow it to start to heat through.
  4. Add in the cottage cheese.
  5. Reduce the heat of the stove top  to a lower heat setting.
  6. Allow the spinach to wilt and cottage cheese to melt.
  7. This will  form a  uniform smooth texture.
  8. Season with salt and a touch of black pepper (optional).
  9. Allow the spinach and cottage cheese to cool slightly as this makes it easy to handle.
  10. Place the red bell pepper halves onto a greased oven proof tray.
  11. Scoop a tablespoon of the spinach and cottage cheese mixture into the red bell pepper halves.
  12. Place the red bell peppers stuffed with spinach and cottage cheese into the oven on 200 degrees.
  13. Roast until the peppers are soft but still has a bit of crunch.
  14. Serve hot as a starter or as a side dish.