Cottage Cheese-Stuffed Bell Peppers

Cottage Cheese-Stuffed Bell Peppers

Summertime meals should be colorful, fresh, and satisfying without being heavy—and these Cottage Cheese-Stuffed Bell Peppers hit all the right notes.
They’re creamy, cheesy, and packed with protein from cottage cheese, but also bright, vibrant, and totally summer-friendly thanks to sweet bell peppers and light seasoning.

Perfect as a vegetarian main dish or a side at a barbecue, these stuffed peppers are easy to make, beautiful on the plate, and absolutely delicious straight out of the oven or chilled from the fridge.

🥄 Why You’ll Love This Recipe

  • High-protein, low-carb: Thanks to creamy cottage cheese.

  • Light and refreshing: Perfect for warm-weather meals.

  • Easy and colorful: Gorgeous presentation with minimal effort.

  • Customizable: Add grains, meat, or more veggies to suit your taste.

  • Make-ahead friendly: Great for meal prep or picnics.

📝 Ingredients (6 Servings)

  • 4 bell peppers (any color), halved and seeds removed

  • 2 cups cottage cheese (full-fat recommended)

  • ½ cup shredded cheddar or Monterey Jack cheese

  • 1/4 cup diced onion

  • 1/2 cup chopped cherry tomatoes

  • 1 tbsp chopped fresh parsley or chives

  • 1 tsp garlic powder

  • Salt and pepper to taste

  • Optional: 1 tbsp grated Parmesan for topping

⏱ Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 20–25 minutes

  • Total Time: 40 minutes

  • Yield: 6 servings

👩‍🍳 Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 2: Prepare the Peppers

Slice the bell peppers in half lengthwise and remove seeds and membranes. Lightly grease a baking dish and place the peppers cut side up.

Step 3: Make the Filling

In a bowl, combine cottage cheese, shredded cheese, onion, cherry tomatoes, herbs, garlic powder, salt, and pepper. Mix until fully combined.

Step 4: Stuff the Peppers

Spoon the mixture evenly into each bell pepper half. Top with a sprinkle of Parmesan or extra shredded cheese if desired.

Step 5: Bake

Cover with foil and bake for 15 minutes. Uncover and bake another 5–10 minutes until cheese is bubbly and slightly golden.

Step 6: Serve

Serve warm, at room temp, or chilled—these are delicious at any temperature!

🌞 Why They’re Perfect for Summer

  • Colorful and seasonal: Bell peppers are at their peak in summer.

  • Serve hot or cold: Great for picnics or lunchboxes.

  • Pairs with everything: From grilled chicken to leafy salads.

  • Light but filling: A healthier way to enjoy creamy, cheesy goodness.

💡 Tips & Variations

  • Add grains: Mix in cooked quinoa, rice, or orzo for a heartier dish.

  • Make it meaty: Add cooked ground turkey, sausage, or shredded chicken.

  • Use different herbs: Try dill, basil, or oregano for new flavor profiles.

  • Go spicy: Add chopped jalapeño or a pinch of chili flakes.

  • No-bake version: Skip baking and serve chilled for a quick summer snack.

🧊 Storage & Make Ahead

  • Fridge: Store in an airtight container for up to 4 days.

  • Reheat: Warm in a 350°F oven or microwave.

  • Freezer: Not recommended due to texture changes in cottage cheese and peppers.

🧀 Why Cottage Cheese Works So Well

Cottage cheese makes these stuffed peppers rich and creamy, without relying on heavy sauces or meat. It’s:

  • High in protein

  • Lower in fat than cream cheese

  • Light, fluffy, and satisfying

  • A perfect match for fresh herbs and vegetables

Plus, it melts into the filling to create a texture that’s both comforting and refreshing.

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