Cottage Cheese Stuffed Poblano Peppers
Who said Mexican food can’t be light?
Growing up, chiles rellenos were one of my absolute favorite meals. But let’s be honest, between the frying and all that cheese, they’re not exactly what I reach for these days on my journey to eating lighter.
So I came up with this cottage cheese stuffed poblano recipe. It keeps the bold Mexican flavors I love but with a lighter twist. The cottage cheese adds creaminess and protein without the heaviness. These poblanos are quick to make, satisfying, and perfect for any meal, yes, even breakfast inside a warm corn tortilla!
If you’re looking for an easy poblano pepper recipe that feels indulgent but still fits into a lighter lifestyle, this one’s for you.
Ingredients
- 3 poblano peppers
- 1 ¼ cup cottage cheese
- 1 garlic clove, minced
- ½ teaspoon oregano
- ¼ teaspoon garlic salt
- ½ cup chopped tomato
- 1 teaspoon olive oil or avocado oil
How to Make Cottage Cheese Stuffed Poblanos
- Prepare the poblanos
Toast the poblano peppers directly over an open flame or under the broiler until the skins blister. Place them in a plastic bag or cover with a towel for 10 minutes to steam. Peel off the skins carefully.
- Remove seeds
Slice each poblano lengthwise and gently remove the seeds.
- Mix the filling
In a bowl, combine cottage cheese, tomato, minced garlic, oregano, and garlic salt. (I used truffle garlic salt from Bettergoods at Walmart—so good!—but any garlic salt works.)
- Stuff the poblanos
Place parchment paper on a baking sheet and lightly brush with oil to prevent sticking. Fill each poblano with the cottage cheese mixture.
- Bake
Brush the tops of the stuffed poblanos with olive or avocado oil. Bake at 360°F (180°C) for 12 minutes.
- Serve
Enjoy hot! Wrap inside a corn tortilla for a quick taco or serve with Mexican arroz for a complete and lighter Mexican meal.
Variations and Ideas
- Add chopped spinach to the filling for extra veggies.
- Swap cottage cheese for ricotta or queso fresco if you prefer.
- Top with salsa de molcajete or roasted tomato sauce for more flavor.
Cottage Cheese Stuffed Poblano Peppers
Ingredients
- 3 poblano peppers
- 1 1/4 cup cottage cheese
- 1 garlic clove minced
- 1/2 tsp oregano
- 1/4 tsp garlic salt
- 1/2 cup chopped tomato
- 1 tsp olive oil or avocado oil
Instructions
- Prepare the poblanosToast the poblano peppers directly over an open flame or under the broiler until the skins blister. Place them in a plastic bag or cover with a towel for 10 minutes to steam. Peel off the skins carefully.
- Remove seedsSlice each poblano lengthwise and gently remove the seeds.
- Mix the fillingIn a bowl, combine cottage cheese, tomato, minced garlic, oregano, and garlic salt. (I used truffle garlic salt from Bettergoods at Walmart—so good!—but any garlic salt works.)
- Stuff the poblanosPlace parchment paper on a baking sheet and lightly brush with oil to prevent sticking. Fill each poblano with the cottage cheese mixture.
- BakeBrush the tops of the stuffed poblanos with olive or avocado oil. Bake at 360°F (180°C) for 12 minutes.
- ServeEnjoy hot! Wrap inside a corn tortilla for a quick taco or serve with mexican arroz for a complete and lighter Mexican meal.
Tried this recipe?Let us know how it was!
