Save
Baked zucchini and cheese‑stuffed bell peppers are always a bright spot on our dinner table when garden veggies are overflowing and comfort food is all I want. This recipe lets you use up extra zucchini and turns humble peppers into melty, cheesy parcels that are perfect for busy weeknights or gatherings.
I fell in love with these the first time I made them on a hot July day when my zucchini harvest got out of hand and my kids actually begged for seconds. This cheesy bake became their reward after a summer swim lesson and now it is on constant repeat.
Ingredients
- Bell peppers: Choose ripe firm peppers in any color. They act as natural bowls and become tender but not mushy after baking.
- Zucchini: Fresh medium zucchini works best. Grating ensures a soft texture and helps release excess moisture.
- Cottage cheese: Use full fat or low fat cottage cheese for creamy richness. Try to find a brand with small curds for better blending in the filling.
- Cheddar cheese: Sharp cheddar adds delicious tang and melts beautifully. Buy a block and shred it yourself if possible for best results.
- Egg: The egg binds the filling and helps it set for easy slicing and serving. Choose a fresh egg for the fluffiest texture.
- Italian herbs: A dried Italian herb blend supplies earthiness and rounds out the filling. Pick up a high quality blend or use your own mix of oregano basil and parsley greens.
- Salt and pepper: Essential for drawing out flavors. Season to taste but do not skip tasting the filling before baking.
Instructions
- Prep the Bell Peppers:
- Slice bell peppers lengthwise and gently scoop out seeds and ribs. Choose peppers that feel heavy for their size. Arrange them cut side up in a greased baking dish so they sit flat and do not topple during baking.
- Mix the Filling:
- Combine grated zucchini with cottage cheese and shredded cheddar in a large bowl. Sprinkle in Italian herbs salt and pepper. Crack in the egg and mix thoroughly until the filling is even. Squeeze out any extra liquid from the zucchini with your hands or a clean towel before mixing.
- Stuff the Peppers:
- Spoon the cheese and zucchini filling into each bell pepper half. Use the back of the spoon to press the filling into the corners and pile it high for a generous topping.
- Bake the Peppers:
- Set the filled peppers in your baking dish and bake at three hundred seventy five degrees for about twenty five minutes. The tops should look golden and the peppers fork tender but still holding their shape.
- Rest and Serve:
- Allow the peppers to cool for five minutes so the filling settles. Carefully transfer to plates and serve warm. The resting step keeps the filling creamy and helps with clean slicing.
Bell peppers are always my favorite here. They become sweeter and juicier in the oven and soaking up all that cheesy filling reminds me of outdoor dinners at my parents house when the whole backyard smelled like herbs and pepper roasting together.
Storage Tips
Store leftovers tightly covered in the fridge for up to three days. If you make a batch ahead they are extra good for meal prep. Warm up in the oven or microwave and add a splash of water if the filling looks dry.
Ingredient Substitutions
Ricotta can stand in for cottage cheese and mozarella works if you want a milder cheese flavor. You can toss in spinach or use yellow squash if zucchini is not on hand. For extra flavor add a dash of smoked paprika or red pepper flakes.
Serving Suggestions
Pair these stuffed peppers with a crisp cucumber salad or garlicky bread and let them shine as a main meal. For brunch try them with poached eggs on the side. My kids sometimes eat the filling first with a spoon.
Cultural Inspiration
This dish echoes the stuffed pepper recipes beloved across the Mediterranean and Balkans. Where I grew up peasant cooks often filled peppers with whatever cheese veggies or grains they had and that frugal creative spirit remains.
Seasonal Adaptations
Use red orange or yellow peppers in the summer for sweetness. Add chopped spinach or fresh basil in the spring for a pop of green. Try hot pepper cheese and corn in the fall for a richer filling.
Success Stories
I have friends who bake double batches so they have easy lunches all week. My aunt swears by using her garden eggplant mixed with zucchini for the best stuffing and once my youngest surprised me by eating the peppers before the filling.
Freezer Meal Conversion
Stuffed and unbaked peppers can be frozen on a tray then transferred to a freezer bag. Store for up to two months. Bake from frozen with an extra ten to fifteen minutes or thaw overnight in the fridge.
With just a bit of prep and a colorful pepper or two you can bring a summery Italian feeling to your table any time of year. This is a real reward dish after a wild day and it makes my kitchen smell like home.
Common Recipe Questions
- → Can I use different types of cheese?
Yes, swapping cheddar with mozzarella or feta adds new flavors and textures while still melting beautifully inside the peppers.
- → Should the grated zucchini be squeezed dry?
It's best to lightly squeeze out excess moisture from zucchini to prevent the filling from getting watery during baking.
- → What sides pair well with stuffed peppers?
These are delicious alongside rice, salad greens, or a rustic slice of bread to soak up baked juices.
- → Can I prepare stuffed peppers ahead of time?
Yes, assemble them in advance and refrigerate. Bake when ready to serve for best texture and flavor.
- → Is it necessary to pre-cook the peppers?
No need to pre-cook; they soften perfectly as they bake with the filling for a tender bite.