Cheesy Zucchini and Cheese Stuffed Peppers
Bell peppers filled with a creamy zucchini and cheese mixture, ideal for kids to assemble and enjoy. This american-inspired kid friendly ready in about 50 minutes pairs medium, grated zucchini, shredded cheddar cheese, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, any color, tops cut off and seeds removed bell peppers
- 1 medium, grated zucchini
- 1 cup, shredded cheddar cheese
- 1/4 cup, grated Parmesan cheese
- 1/2 cup cottage cheese
- 1 egg
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place 4 halved bell peppers cut-side up in a baking dish, then set aside.
- Step 2: In a medium bowl, combine 1 grated zucchini, 1 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 1/2 cup cottage cheese, 1 egg, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper; mix until well combined.
- Step 3: Spoon the zucchini mixture evenly into the prepared bell peppers, filling each to the top.
- Step 4: Drizzle 2 tbsp olive oil over the stuffed peppers and place the dish in the oven.
- Step 5: Bake for 25-30 minutes until peppers are tender and filling is golden and bubbly.
Frequently asked questions
How long does Cheesy Zucchini and Cheese Stuffed Peppers take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheesy Zucchini and Cheese Stuffed Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, grated zucchini from drying out.
Can I substitute ingredients in Cheesy Zucchini and Cheese Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Zucchini and Cheese Stuffed Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cheesy Zucchini and Cheese Stuffed Peppers?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So simple to make and so tasty. The zucchini added a nice texture without being overwhelming.
- ★★★★★
A hit with the whole family. Even my picky eater asked for seconds!
- ★★★★★
Easy and delicious. The peppers were stuffed just right and the cheese melted beautifully.
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