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5 from 1 vote

Spinach and Cheese Stuffed Mini Peppers

Prep Time35 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: bell peppers, cheese, gluten-free, spinach, stuffed mini peppers, vegetarian
Calories: 340kcal


  • 1 cup brown rice, raw
  • 12 each bell pepper, mini
  • 2 cup spinach
  • 1 cup spaghetti or marinara sauce
  • 3/4 cup mozzarella cheese, shredded
  • 3/4 cup cottage cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano, dried
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Cook rice and cut and clean peppers. Preheat oven to 350* F and line a large baking sheet with foil.
  • In a large skillet on medium high heat, combine rice, chopped spinach, marinara sauce, 1/2 cup mozzarella, cottage cheese, parmesan, and seasonings. Simmer for a few minutes, until spinach is wilted and cheese is melted.
  • Stuff peppers with rice mixture and then top with pinches of mozzarella cheese (about 1/4 cup total). Place on lined baking sheet.
  • Bake for ten minutes or so, or until cheese is melted and peppers are softened.


Calories: 340kcal | Carbohydrates: 50g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 722mg | Fiber: 4g | Sugar: 8g