Cottage Cheese Veggie Stuffed Peppers – A Light, Protein-Packed Dinner
These Cottage Cheese Veggie Stuffed Peppers are hearty, colorful, and surprisingly easy to pull together. They’re perfect for nights when you want something warm and satisfying without feeling weighed down. Cottage cheese brings creaminess and protein, while a mix of vegetables adds texture and freshness.
It’s a flexible recipe, too—use what you have on hand and make it your own. Serve them as a main dish or pair with a simple salad for a complete meal.
Ingredients
Method
- Prep the peppers: Preheat the oven to 400°F (200°C). Slice peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish. Drizzle with a little olive oil and a pinch of salt.
- Par-bake the peppers: Bake for 10–12 minutes to soften slightly. This helps them cook evenly and prevents a crunchy texture later.
- Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Add the veggies: Stir in zucchini, tomatoes, and carrot. Cook 4–5 minutes until tender. Add spinach and let it wilt. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes.
- Bring it together: In a large bowl, combine the sautéed veggies, cottage cheese, cooked grain, tomato sauce, herbs, and lemon zest or juice. Taste and adjust seasoning. The mixture should be creamy and spoonable.
- Fill the peppers: Spoon the mixture into each pepper half, packing gently. Top with shredded cheese if using.
- Bake: Return the dish to the oven and bake 18–22 minutes, until the peppers are tender and the filling is hot and bubbly. If you want more color, broil for 1–2 minutes at the end.
- Finish and serve: Let rest for 5 minutes. Garnish with extra herbs and a squeeze of lemon. Serve warm.
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Why This Recipe Works
Stuffed peppers can be heavy, but this version stays light thanks to cottage cheese, which melts into a creamy filling without the excess fat. The peppers soften in the oven while keeping a slight bite, so each forkful feels balanced.
A mix of sautéed veggies builds flavor from the start, and simple seasonings let the ingredients shine. It also reheats well, making it a smart choice for meal prep.
What You’ll Need
- Bell peppers: 4 large, any color, halved and seeded
- Cottage cheese: 1 1/2 cups (preferably small curd, 2% or full-fat for creaminess)
- Cooked grain (optional but recommended): 1 cup cooked quinoa, brown rice, or farro
- Onion: 1 small, diced
- Garlic: 2–3 cloves, minced
- Cherry tomatoes or diced tomato: 1 cup, chopped
- Zucchini: 1 small, diced
- Baby spinach or kale: 2 cups, chopped
- Carrot: 1 small, grated (optional for sweetness)
- Olive oil: 1–2 tablespoons
- Tomato sauce or crushed tomatoes: 1/2 cup
- Shredded cheese: 1/2 cup mozzarella, Monterey Jack, or cheddar (optional for topping)
- Fresh herbs: 2 tablespoons chopped basil or parsley
- Seasonings: 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, pinch of red pepper flakes
- Salt and black pepper: To taste
- Lemon zest or juice: 1 teaspoon zest or 1 tablespoon juice for brightness
How to Make It
- Prep the peppers: Preheat the oven to 400°F (200°C). Slice peppers in half lengthwise and remove seeds and membranes.
Place them cut-side up in a baking dish. Drizzle with a little olive oil and a pinch of salt.
- Par-bake the peppers: Bake for 10–12 minutes to soften slightly. This helps them cook evenly and prevents a crunchy texture later.
- Sauté the aromatics: In a skillet, heat olive oil over medium heat.
Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Add the veggies: Stir in zucchini, tomatoes, and carrot. Cook 4–5 minutes until tender.
Add spinach and let it wilt. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes.
- Bring it together: In a large bowl, combine the sautéed veggies, cottage cheese, cooked grain, tomato sauce, herbs, and lemon zest or juice. Taste and adjust seasoning.
The mixture should be creamy and spoonable.
- Fill the peppers: Spoon the mixture into each pepper half, packing gently. Top with shredded cheese if using.
- Bake: Return the dish to the oven and bake 18–22 minutes, until the peppers are tender and the filling is hot and bubbly. If you want more color, broil for 1–2 minutes at the end.
- Finish and serve: Let rest for 5 minutes.
Garnish with extra herbs and a squeeze of lemon. Serve warm.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. The cottage cheese firms up slightly as it cools but reheats nicely.
For best results, reheat in the oven at 350°F (175°C) for 10–12 minutes or microwave in 30-second bursts until warmed through. If freezing, cool fully, wrap individually, and freeze up to 2 months. Thaw overnight and reheat in the oven so they don’t get watery.
Health Benefits
- Protein-rich: Cottage cheese delivers a big protein boost without heavy cream or meat.
- Colorful fiber: Bell peppers, spinach, zucchini, and tomatoes add fiber, vitamins A and C, and antioxidants.
- Lighter comfort food: Using cottage cheese instead of ricotta or heavy cheeses keeps calories and saturated fat in check.
- Balanced meal: With a whole grain, you get a mix of complex carbs, protein, and healthy fats for steady energy.
- Calcium and potassium: Dairy and vegetables help support bone health and electrolyte balance.
Pitfalls to Watch Out For
- Skipping the par-bake: Raw peppers may stay too firm.
Pre-bake to guarantee a tender bite.
- Watery filling: Overly juicy tomatoes or not draining cooked veggies can lead to excess moisture. Cook off liquid in the skillet and don’t overdo the sauce.
- Under-seasoning: Cottage cheese is mild. Taste your filling and add salt, pepper, and acid until it pops.
- Overcooking: Too long in the oven makes peppers mushy.
Aim for tender but still structured.
- Using only low-fat cheese: Very low-fat cottage cheese can turn grainy. A 2% or full-fat version yields a creamier texture.
Recipe Variations
- Greek-style: Add chopped olives, sun-dried tomatoes, oregano, and crumbled feta. Swap tomato sauce for a little crushed tomato and olive oil.
- Mexican-inspired: Use black beans, corn, cilantro, cumin, and chili powder.
Top with a sprinkle of cheddar and serve with lime.
- Pesto and greens: Stir in a spoonful of pesto, extra spinach, and pine nuts or walnuts for crunch.
- Mushroom umami: Sauté chopped mushrooms with the onions for a savory depth. A splash of soy sauce or tamari boosts flavor.
- High-protein boost: Add cooked lentils or chickpeas. They blend well with cottage cheese for a heartier filling.
- Grain-free: Skip the grains and add riced cauliflower or extra veggies for a lighter, low-carb option.
- Spicy kick: Mix in diced jalapeño or a spoonful of harissa for heat.
FAQ
Can I make these ahead?
Yes.
Assemble the peppers up to one day in advance, cover, and refrigerate. Bake just before serving, adding 5–8 extra minutes since they’ll be cold.
What can I use instead of cottage cheese?
Ricotta works well, though it changes the flavor and texture slightly. For a non-dairy option, try blended silken tofu with a pinch of salt, lemon juice, and nutritional yeast.
Do I need to cook the grains first?
Yes.
Use fully cooked grains so they don’t soak up too much moisture from the filling. Leftover rice or quinoa is perfect here.
How do I keep the filling from being watery?
Let sautéed vegetables release their moisture in the pan and cook it off before mixing. Use just enough sauce to bind, and avoid overly juicy tomatoes or drain them first.
Which peppers are best?
Red, yellow, and orange bell peppers are sweeter and great for this recipe.
Green peppers are more bitter, but they work if you prefer that flavor.
Can I add meat?
Absolutely. Brown ground turkey or chicken with the onions, then continue with the recipe. Reduce the grains slightly to keep the ratio balanced.
How do I know the peppers are done?
The peppers should be fork-tender but still hold their shape.
The filling will be hot and slightly bubbly, and any cheese on top will be melted and lightly golden.
Is this kid-friendly?
Yes. Keep the spices mild, use sweeter peppers, and add a little extra cheese on top. The creamy filling is usually a hit.
Final Thoughts
Cottage Cheese Veggie Stuffed Peppers offer big comfort with simple ingredients.
They’re flexible, nutritious, and easy enough for a weeknight but pretty enough for company. Keep the method the same, then rotate vegetables, grains, and seasonings to match your mood. Once you make them once, they’ll become a steady favorite in your dinner rotation.
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