Cottage Cheese Stuffed Peppers: A Creamy, Healthy Twist on a Classic

I stumbled on this gem while searching through my favorite Cottage Cheese Recipes (yes, I’m obsessed) and thought, “Why not stuff those colorful bell peppers with something totally unexpected?” Spoiler alert: it rocked my taste buds. These peppers join the family of my go-to Cottage Cheese Meals, offering a perfect balance of creamy, tangy filling and roasted pepper sweetness.

Ever wondered what to make with cottage cheese when you’ve already conquered Cottage Cheese Casserole and nailed Breakfast With Cottage Cheese? This recipe answers that – think of it as your next-level hack for Things To Make With Cottage Cheese. Trust me, your weekdays just got a flavor upgrade.

I keep a tub of cottage cheese in my fridge at all times (FYI, it doubles as a midnight snack 🙂 ). This dish hit the sweet spot between comfort food and healthy eating. By the time you finish reading, you’ll be itching to whip up your own Cottage Cheese Stuffed Peppers. Ready for some kitchen fun?

Ingredients

• 4 large bell peppers (any color), halved and seeds removed
• 1½ cups cottage cheese (full-fat or low-fat, your call)
• 1 cup cooked quinoa or rice
• ½ cup grated mozzarella (plus extra for topping)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley or basil
• Olive oil, for drizzling

Instructions

1. Preheat your oven to 375°F (190°C). Lightly drizzle a bit of olive oil on a baking sheet and set aside.
   
   Pro tip: Roasting the peppers directly on foil makes cleanup simpler.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the onion until it turns translucent, about 3–4 minutes. Add garlic and cook 30 seconds more.
   
   Can you smell that? I’m drooling already.
3. In a mixing bowl, combine cottage cheese, cooked quinoa, smoked paprika, oregano, salt, and pepper. Stir in the sautéed onions and garlic.
   
   Why it works: The quinoa adds texture while the spices amp up the flavor.
4. Fold in ½ cup mozzarella and chopped herbs. Give it a taste—adjust salt or spices if you’re feeling bold.
   
   IMO, a little extra paprika never hurts 😉
5. Stuff each pepper half generously with the filling. Don’t be shy—pile it high for that Instagram-worthy look.
   
   Ever wondered why presentation matters? Because we eat with our eyes first.
6. Place stuffed peppers on the prepared baking sheet. Top each with a sprinkle of mozzarella.
   
   Yes, cheese on cheese. Live a little.
7. Bake for 20–25 minutes, until peppers soften and cheese melts to golden perfection.
   
   Peek once around the 15-minute mark to avoid over-browning.
8. Remove from oven, let rest for 5 minutes. Garnish with extra parsley or your favorite Cottage Cheese Toppings like sliced olives or cherry tomatoes.
   
   Time to plate!

Variations

Get creative with these Cottage Cheese Ideas to keep things interesting:

• Mexican Twist: Mix in salsa, black beans, corn, and chili powder. Top with cilantro and lime zest.
• Mediterranean Style: Swap quinoa for couscous, add chopped sun-dried tomatoes, olives, and a dash of za’atar.
• Pizza Stuffed Peppers: Stir in mini pepperoni slices, chopped bell peppers, and Italian seasoning—because pizza.

Each variation transforms this dish into new territory, so you never get bored of Things To Eat With Cottage Cheese.

Serving & Tips

Serving Ideas: Pair your stuffed peppers with a fresh side salad, crunchy garlic bread, or a simple bowl of roasted veggies. You can even serve them over a bed of greens for a light lunch.

Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes—no microwave mush here!

Seasonal Twist: During fall, add a pinch of cinnamon and swap parsley for chopped roasted butternut squash. Cozy, right?

Who said Cottage Cheese Bowls have all the fun?

Final Thoughts

I still remember the first time I shared these on a casual Friday night. Friends asked for seconds before I even got my plate. That moment reminded me why I love testing out What To Make With Cottage Cheese—it brings people together over something unexpected but delicious.

Next time you’re staring blankly at the fridge, wondering “What do I cook?”, grab those peppers and that tub of cottage cheese. You’ll end up with a meal that’s simple, satisfying, and packed with protein. Enjoy!

FAQs

Can I use low-fat cottage cheese?

Absolutely! Low-fat cottage cheese works just as well. You might notice a slightly less creamy texture, but the flavor stays on point. If you miss richness, stir in a teaspoon of olive oil or a small pat of butter.

How many calories are in one stuffed pepper?

One medium stuffed pepper clocks in around 250–300 calories, depending on cheese type and added grains. It’s a guilt-free way to enjoy a hearty meal, perfect for those tracking macros or anyone who loves a balanced Cottage Cheese Dessert alternative.

Can I prep this recipe ahead of time?

Yes! Prepare the filling and halved peppers up to a day in advance. Keep them separately covered in the fridge. When you’re ready, stuff and bake—you’ll save at least 15 minutes on weeknight dinners.

What’s the best way to reheat leftovers?

Reheat in a preheated 350°F oven for about 10 minutes, until heated through and cheese just melts again. Avoid the microwave if you want to preserve that roasted pepper texture and gooey cheese finish.

Follow me on Pinterest for more Cottage Cheese Recipes recipes!