Uploaded March 2014 | Updated September 2026, 3 weeks ago
Stuffed Shells cheesy, saucy, comforting and just plain delicious. In place of the pasta shells in this dish we're going to be using Sweet Mini Bell Peppers...again...you're gonna have to trust me on this. By the time we're done with this dish I can almost bet that you won't be missing them pasta shells.
➳ Full Recipe: rockybarragan.com/stuffed-shells
♥♥♥ Subscribe For New Recipes Every Monday ♥♥♥
bit.ly/1ik889l
➳ WHERE TO FIND ME
Amazon Store: astore.amazon.com/rockyb-20
Google+: bit.ly/1bNuGNM
Twitter: twitter.com/RockyBarragan
Facebook: facebook.com/RockyBarragan
Instagram: followgram.me/RockyBarragan
Blogspot: rockybarragan.blogspot.com
Vlog Channel: youtube.com/user/RockyandRichTV
Pinterest: pinterest.com/rockybarragan
♥♥♥ ABOUT ROCKY BARRAGAN ♥♥♥
I lost over 140 pounds, kept if off for several years all while just tweaking some of my favorite dishes to make them healthier. In 2008 I decided to start my YouTube Channel so that I can show others that you don't have to sacrifice taste in order to lose weight.
Pizza, Chinese Food, Fast Food, Breakfast, Lunch and Dinner ideas...it's all here on my Channel with more recipes uploaded every Monday!
♫ Music: "Crazy Glue" by Josh Woodward - joshwoodward.com ♫
➳ Full Recipe
Ingredients
Frozen Spinach
• ¾ Cup
Sweet Mini Bell Peppers
• 18 Peppers
Low Fat Cottage Cheese
• 2 Cups
Shredded Mozzarella
• 1 ½ Cups
Shredded Parmesan Cheese
• ¼ Cup +
Reddi Egg (or 1 egg)
• ¼ Cup
Garlic Powder
• ½ TSP
Italian Seasoning
• 1 TSP
Fresh Chopped Parsley
• 2 TSP
Pasta Sauce
• 16 oz jar
Recipe
First let's get our Frozen Spinach into a microwavable safe bowl and pop it into the microwave to thaw.
Add your Low Fat Cottage Cheese, Shredded Mozzarella, ¼ cup of Shredded Parmesan, Seasonings, fresh Parsley that has been roughly chopped and ¼ cup of Reddi Egg.
Once your Spinach has been thawed place on a clean kitchen towel and wring out as much water as possible over your sink.
Add your Spinach to the bowl with the other ingredients and mix until all are well combined.
Using a knife take your Sweet Mini Bell Peppers and cut them from almost the bottom of the Pepper towards almost the top. You want to create little mini boats so the Peppers are easier to stuff.
Clean out the seeds and veins and place in a pot of bowling water for about 7 to 8 minutes until slightly softened. Then drain and shoot down with cold water to make them easier to handle.
Now it's time to stuff our Peppers. Use a small spoon and fill the Peppers with the Cheese and Spinach mix.
Pour your jar of Pasta Sauce into a casserole dish.
Next place your Stuffed Peppers in.
Finally sprinkle down a bit more Shredded Parmesan Cheese.
Into the oven they go at 350 degrees for about 30 or 40 minutes.
Serve and Enjoy!
Stuffed Shells cheesy, saucy, comforting and just plain delicious. In place of the pasta shells in this dish we're going to be using Sweet Mini Bell Peppers...again...you're gonna have to trust me on this. By the time we're done with this dish I can almost bet that you won't be missing them pasta shells.
➳ Full Recipe: rockybarragan.com/stuffed-shells
♥♥♥ Subscribe For New Recipes Every Monday ♥♥♥
bit.ly/1ik889l
➳ WHERE TO FIND ME
Amazon Store: astore.amazon.com/rockyb-20
Google+: bit.ly/1bNuGNM
Twitter: twitter.com/RockyBarragan
Facebook: facebook.com/RockyBarragan
Instagram: followgram.me/RockyBarragan
Blogspot: rockybarragan.blogspot.com
Vlog Channel: youtube.com/user/RockyandRichTV
Pinterest: pinterest.com/rockybarragan
♥♥♥ ABOUT ROCKY BARRAGAN ♥♥♥
I lost over 140 pounds, kept if off for several years all while just tweaking some of my favorite dishes to make them healthier. In 2008 I decided to start my YouTube Channel so that I can show others that you don't have to sacrifice taste in order to lose weight.
Pizza, Chinese Food, Fast Food, Breakfast, Lunch and Dinner ideas...it's all here on my Channel with more recipes uploaded every Monday!
♫ Music: "Crazy Glue" by Josh Woodward - joshwoodward.com ♫
➳ Full Recipe
Ingredients
Frozen Spinach
• ¾ Cup
Sweet Mini Bell Peppers
• 18 Peppers
Low Fat Cottage Cheese
• 2 Cups
Shredded Mozzarella
• 1 ½ Cups
Shredded Parmesan Cheese
• ¼ Cup +
Reddi Egg (or 1 egg)
• ¼ Cup
Garlic Powder
• ½ TSP
Italian Seasoning
• 1 TSP
Fresh Chopped Parsley
• 2 TSP
Pasta Sauce
• 16 oz jar
Recipe
First let's get our Frozen Spinach into a microwavable safe bowl and pop it into the microwave to thaw.
Add your Low Fat Cottage Cheese, Shredded Mozzarella, ¼ cup of Shredded Parmesan, Seasonings, fresh Parsley that has been roughly chopped and ¼ cup of Reddi Egg.
Once your Spinach has been thawed place on a clean kitchen towel and wring out as much water as possible over your sink.
Add your Spinach to the bowl with the other ingredients and mix until all are well combined.
Using a knife take your Sweet Mini Bell Peppers and cut them from almost the bottom of the Pepper towards almost the top. You want to create little mini boats so the Peppers are easier to stuff.
Clean out the seeds and veins and place in a pot of bowling water for about 7 to 8 minutes until slightly softened. Then drain and shoot down with cold water to make them easier to handle.
Now it's time to stuff our Peppers. Use a small spoon and fill the Peppers with the Cheese and Spinach mix.
Pour your jar of Pasta Sauce into a casserole dish.
Next place your Stuffed Peppers in.
Finally sprinkle down a bit more Shredded Parmesan Cheese.
Into the oven they go at 350 degrees for about 30 or 40 minutes.
Serve and Enjoy!
