Mexican Stuffed Cheesy Peppers brings mexico in your kitchen. This easy recipe features green peppers stuffed with cottage cheese and vegetables. Grill them or pan fry them, they are equally delicious.
An aromatic filling made with seasoned cottage cheese, mozzarella, onions, red, yellow and green bell peppers / capsicum and topped with cheese and baked. Mexican Stuffed Cheesy Peppers are a vibrant, super tasty meal.
These Stuffed Cheesy Peppers can be made using an Oven or using a Grill Pan on a cooktop. Both these methods have been described and also shown in the Video.
Yield: 4 serving
Prep time: 20 minutes
Total time: 40 minutes
Ingredients for Mexican Stuffed Cheesy Peppers
8 peppers washed
½ cup onions chopped
½ cup capsicums chopped (red, yellow and green)
1 tablespoon garlic minced
1 tablespoon cilantro chopped (coriander)
1 cup cottage cheese crumbled/grated
½ cup mozzarella grated
¼ teaspoon chilli flakes
½ teaspoon cumin
1 teaspoon oregano
Salt to taste
1 tablespoon oil
1 teaspoon lemon juice (optional)
½ cup enchilada sauce, Recipe here
Directions for Mexican Stuffed Cheesy Peppers
- Make a slit on the peppers and take out the seeds and membranes.
- Heat oil in a pan; add garlic and then onion, saute for a minute.
- Add capsicum, saute for 2 minutes.
- Now add all the dry spices and salt, stir.
- Add the cottage cheese and coriander, lemon juice, saute for a minute.
- Switch off the heat; add half of mozzarella, and mix.
- Cool the mixture and stuff the peppers.
Making in an Oven
- Arrange in a casserole and keep the casserole in a water bath.
- Bake in a preheated oven at 200 degrees for 15 minutes.
- Now switch on the grill for 10 minutes.
- Take out the casserole and pour 3 tablespoon sauce on all the sides.
- Sprinkle rest of the cheese on top. And broil till the cheese melts.
Making on a Cooktop Grill Pan
- Heat a grill pan or a skillet; add a teaspoon of oil.
- Place the peppers on the grill by pressing lightly.
- Turn and grill till blisters appear and the peppers are cooked.
- Sprinkle the cheese and switch off the heat.
- Spread the sauce on a serving plate and place the peppers.
Note: The filling can be prepared in advance, and the peppers may be stuffed ahead of time. The same is true of the sauce; however, store the two components separately in the refrigerator. Remove the peppers and sauce from the refrigerator about 45 minutes before cooking to bring them to room temperature.