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.
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