Cottage Cheese Stuffed Peppers Recipe (2025): High-Protein, Low-Carb & Delicious!

Ever thought cottage cheese could actually be crave-worthy? I didn’t—until I started stuffing it into mini bell peppers with bold spices, creamy herbs, and protein-boosting extras. Let me tell you, these cottage cheese stuffed peppers are now a weekly obsession. And I’m not the only one—high-protein snack recipes like this have exploded by over 120% in search volume since 2024, thanks to their gut-friendly, weight-loss-friendly, and meal-prep-friendly magic.

In this post, I’ll show you how to make them step-by-step, what toppings to add, and why these little bites are seriously addictive. Whether you’re eating low-carb, meal prepping, or just need a quick and colorful appetizer, this recipe has your back.

Read: 10 Easy Cottage Cheese Recipes for Weight Loss You’ll Crave in 2025

Ingredients for Cottage Cheese Stuffed Peppers

Alright, let’s talk ingredients. When I first made cottage cheese stuffed peppers, I totally overcomplicated it. I was throwing in sun-dried tomatoes, five different cheeses, even quinoa once—like I was auditioning for Chopped. Spoiler: none of that worked. The beauty of this snack is in its simplicity, and now I’ve got my go-to combo locked in.

Read: Viral Cottage Cheese Wrap Recipe (2025): High-Protein, Low-Carb & TikTok Famous!

The Bell Pepper Breakdown

I always go with mini sweet bell peppers. The red and orange ones are my fave—sweeter and juicier than yellow, in my opinion. You want them crisp, firm, and small enough to pick up in one bite. Don’t use full-sized bell peppers here. Been there, made a mess. It’s not the same.

If the peppers are wrinkly or soft at the store, skip ’em. Trust me, I tried using an old batch once, and it was like biting into a damp paper towel. Yuck.

Cottage Cheese Choice (It Matters)

Next up, the cottage cheese. You can use full-fat or low-fat, depending on your vibe. Personally, I lean full-fat for the creaminess—it holds up better in the pepper and tastes way more indulgent. Low-fat works too, but it tends to be a little runnier, so don’t go overboard or it’ll leak right out.

Here’s the weird part: I used to hate cottage cheese. Like, really hate it. The texture made me gag. But when you mix it with herbs and stuff it into peppers, something magical happens. It goes from weird lumpy curds to savory, creamy goodness. Still blows my mind.

Flavor Boosts That Changed the Game

Now, onto the real fun—the add-ins. I always throw in green onion and dill. Garlic too, if I’m not going anywhere fancy. A tiny squeeze of lemon juice and a dash of black pepper takes it from bland to bright. Sometimes I’ll sprinkle in paprika for that smoky kick. And chives? Total upgrade.

One time, I forgot the herbs and just used plain cottage cheese. Big mistake. Tasted like sadness. Don’t skip the flavor.

Read: 6 High-Protein Cottage Cheese Breakfast Bowls to Power Your Mornings (2025)

Protein Upgrades (Optional but Worth It)

If I want to bulk it up for a post-workout snack, I’ll add shredded chicken or chopped turkey bacon. You can even mix in hemp seeds for that little crunch and extra protein. They’re sneaky-good and you barely taste ’em. I’ve even used leftover rotisserie chicken in a pinch—10/10 would do it again.

Keep It Simple, Keep It Colorful

Don’t overthink it. You really just need mini peppers, cottage cheese, and a couple flavor enhancers to make this work. The first time I got it right, I ate five in one sitting and had to stop myself from going back for more. The combo of creamy filling and crisp pepper is just so satisfying.

One last tip: if you’re making these ahead, go easy on the juicy add-ins like tomatoes or cucumbers. They’ll make the filling soggy over time. I learned that the hard way at a potluck—my tray turned into soup.

Anyway, these ingredients for cottage cheese stuffed peppers are now burned into my brain. You get crunch, cream, color, and protein in every single bite. Can’t ask for more than that in a five-minute recipe.

Cottage Cheese Stuffed Peppers 2025

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Print Recipe

Crave-worthy, colorful, and crazy easy—these cottage cheese stuffed peppers pack bold flavor, creamy herbs, and high-protein extras into every juicy bite.

• Total Time: 10 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 10–12 mini sweet bell peppers
• 1 cup full-fat cottage cheese
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill or chives
• 1 teaspoon lemon juice or zest
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• Optional protein boosters: 1/4 cup shredded chicken, chopped turkey bacon, or 1 tablespoon hemp seeds

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Instructions

1. Wash and dry the mini bell peppers. Slice them in half lengthwise and remove the seeds.
2. In a bowl, mix cottage cheese, green onion, garlic, dill or chives, lemon juice, pepper, and paprika. Add any optional protein boosters if using.
3. Use a spoon or piping bag to fill each pepper half with about a heaping teaspoon of the mixture. Don’t overstuff.
4. Serve immediately or chill for 10–15 minutes to let the flavors set. Optionally, broil for 2–3 minutes for a warm variation.
5. Garnish with extra dill, paprika, or hemp seeds before serving if desired.

Notes

Best eaten within 3 days. Store in an airtight container. To prevent sogginess, stuff just before serving if prepping ahead.

• Author: Sabella Sachi
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 3 pepper halves
• Calories: 110
• Sugar: 3g
• Sodium: 280mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 15mg

How to Make Cottage Cheese Stuffed Peppers (Step-by-Step)

The first time I tried to make cottage cheese stuffed peppers, I totally winged it. No plan, no measurements—just vibes. And, well… it showed. I overfilled them, forgot to dry the peppers, and ended up with soggy snacks sliding around the plate like melted Jell-O. So now I follow a step-by-step process that keeps things clean, crunchy, and totally craveable.

Read: Savory Cottage Cheese Pancakes Recipe You’ll Love in 2025

Step 1: Wash and Slice the Peppers

Start by giving your mini sweet bell peppers a good rinse. They tend to have a little waxy film, especially if they’ve been sitting in the fridge a few days. Pat them dry with a paper towel—super important if you want your cottage cheese stuffed peppers to hold together and not slide around like wet soap.

Then, slice them in half lengthwise. You want two little boats. I used to scoop out the seeds with a spoon, but now I just pop them out with my thumb. Way faster, and you feel like a pro while doing it.

Step 2: Mix Your Filling

This part’s easy, but it makes or breaks the flavor. Grab a bowl and dump in your cottage cheese—about a cup or so. Add in your flavor friends: chopped green onion, a clove of garlic, maybe some dill or chives if you’ve got ’em. A pinch of lemon zest, some black pepper, and a dash of paprika is where the magic happens.

Here’s my trick: mash it a little with a fork. Not totally smooth—you want texture—but it helps bind everything together. If you’re feeling fancy, a food processor gives you a whipped filling that’s amazing too.

Step 3: Stuff Like a Pro (or Fake It)

Grab your pepper halves and spoon the filling in gently. Don’t overpack it. I learned that lesson the hard way—one bite and the whole thing exploded like a cheese grenade. Aim for a heaping teaspoon per pepper half. Just enough to mound it without it dripping over the sides.

You can use a zip-top bag with the corner snipped off if you’re trying to impress someone. Honestly, I usually just use a spoon and call it rustic.

Step 4: Serve ‘Em or Chill ‘Em

At this point, your cottage cheese stuffed peppers are technically ready to eat. But if you want the flavors to marry a bit, pop them in the fridge for 10–15 minutes. The chill firms up the filling and makes them perfect for stacking on a tray or meal prepping.

Now, if you’re into warm snacks (hey, no judgment), you can broil them for 2–3 minutes. I’ve tried it a couple times. The cottage cheese doesn’t melt like cheddar, but it gets a little toasty and tastes kind of nutty. Just watch closely—these babies burn quick.

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Optional Garnish (A.K.A. The Show-Off Step)

If you’re serving them at a get-together, sprinkle a little more dill or paprika on top. Sometimes I hit them with a few crushed hemp seeds or a tiny squirt of hot sauce. Not necessary, but it makes them look like you know what you’re doing.

I’ve honestly made these cottage cheese stuffed peppers over 30 times—sometimes for lunch, sometimes at 2am when I’m raiding the fridge. Every single time, they hit the spot. This step-by-step method makes it nearly foolproof, even if you’ve never made a cold stuffed snack before.

Cottage Cheese Stuffed Peppers Variations & Flavor Boosters

Here’s the thing—cottage cheese stuffed peppers are like a blank canvas. Once you’ve nailed the basic recipe (which, trust me, you just did), the flavor possibilities are endless. And I’ve tried a lot of them. Some were great. Others… well, let’s just say the “peanut butter & cottage cheese” experiment lives in the hall of shame.

If you’re the type who likes to switch things up or you’re feeding picky eaters, this is where it gets fun.

Read: Cucumber Cottage Cheese Bites (2025): A Fresh, High-Protein Snack You’ll Love

Mediterranean Vibes

I went through a Greek food phase last summer and basically turned everything into a mezze platter. For these cottage cheese stuffed peppers, I mixed in crumbled feta, chopped kalamata olives, a pinch of oregano, and a drizzle of olive oil. Served it with cucumber slices and pita chips, and boom—snack board heaven.

Also: don’t skip the lemon zest here. It ties the whole thing together.

Bring the Heat

Look, I like a little drama in my food. If you’re like me, toss in diced jalapeños, a splash of hot sauce, or even some crushed red pepper flakes to the cottage cheese filling. It’s like spicy meets creamy, and it works way better than I expected. My mistake once? I used a full habanero without gloves. My eyeball itched for hours after. Not worth it.

If you want that smoky vibe, smoked paprika is the MVP. A little goes a long way.

Sweet & Savory Combos

This one surprised me: I added a tiny bit of honey, chopped walnuts, and cinnamon to the mix. Stuffed it into the peppers and served it cold. My brain didn’t know what to do, but my mouth was like YES. The sweetness of the mini pepper actually plays really well with the cottage cheese if you balance it right.

If you’re into cottage cheese with fruit, this one’s for you.

High-Protein Power-Ups

Sometimes I make these as a full-on lunch. In those cases, I bulk up the cottage cheese filling with shredded rotisserie chicken or chopped turkey bacon. Hemp seeds or chia seeds are sneaky additions, too—tons of protein, no weird taste.

Oh, and if you have leftover cooked quinoa, stir in a tablespoon or two. It gives the filling a nice body, and makes the peppers feel more like a meal than a snack.

Read: Cottage Cheese Smoothie Recipe (2025) – High-Protein, Creamy & Delicious!

Vegan(ish) Experiments

Okay, cottage cheese isn’t exactly vegan. But if you’re dairy-free or trying to accommodate guests, I’ve had success using a whipped tofu-cashew blend with lemon, garlic, and nutritional yeast. It’s not identical, but if you season it right, you can totally pass it off as a “cheese” filling. Just keep the ratio thick so it doesn’t drip.

I once brought these to a potluck without telling anyone they were dairy-free, and no one noticed. Mic drop.

I used to think cottage cheese stuffed peppers were a one-trick pony, but man… they’re anything but boring. Every time I open the fridge, I peek at what’s leftover—maybe roasted red peppers, a scrap of blue cheese, some bacon bits—and experiment.

Some combos are gold. Some are… humbling. But that’s part of the fun, right?

Health Benefits of Cottage Cheese Stuffed Peppers

I didn’t always care about the health benefits of cottage cheese stuffed peppers. I was just hungry and trying to eat something that wasn’t a bag of pretzels. But then I started tracking what I ate—mostly out of curiosity—and realized these little pepper boats were actually pulling a lot of weight. Like, a lot.

Let me break it down. Because if you’re gonna eat something this tasty, you might as well feel smug about it, right?

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Protein-Packed Without the Bloat

Cottage cheese is loaded with casein protein, which digests slowly and keeps you full longer. I used to reach for yogurt, but I’d be starving an hour later. Now, when I eat cottage cheese stuffed peppers as a mid-afternoon snack, I’m good ‘til dinner.

A half-cup of cottage cheese packs around 13 grams of protein, and if you mix in hemp seeds or chicken? You’re easily hitting 18-20 grams without touching a protein bar. Not bad for something that takes like 10 minutes to throw together.

Low-Carb & Keto-Friendly

I went low-carb for a few months (mostly to see what the hype was about), and these peppers saved my life. Seriously. When all you’re eating is eggs and meat, you start craving something crunchy and colorful. Cottage cheese stuffed peppers came through like a snack-time hero.

One whole mini bell pepper? About 3 grams of carbs. And the filling? Basically zero, especially if you use full-fat cottage cheese with no sugar. It fits right into keto, low-carb, and even diabetic meal plans.

Vitamin-Rich and Gut-Friendly

Bell peppers are little vitamin bombs. I’m talking vitamin C, A, and potassium. I had no idea until I looked it up one day and realized a single mini pepper gives you over 100% of your daily vitamin C. No oranges needed.

And if your gut’s been a little… moody (been there), the probiotics in cottage cheese help a ton. Especially if you’re using one of the cultured brands. It’s not quite as strong as yogurt, but it’s way more versatile in savory snacks like this.

Weight Loss Friendly

Okay, not trying to preach the diet gospel here, but if you’re watching your weight or trying to eat more intentionally, cottage cheese stuffed peppers are a smart pick. Low-calorie, high-volume, and satisfying. What else do you need?

They’re great for people who graze. You know the type—eating random things out of the fridge all day (guilty). A few of these peppers and I feel like I actually ate a real snack instead of just… chaos.

Read: Cottage Cheese Egg Muffins Recipe (2025): High-Protein, Meal-Prep Friendly Breakfast Bites

Better Than Chips, and I Stand by That

This might be controversial, but I swapped my afternoon chip habit for cottage cheese stuffed peppers, and I haven’t looked back. Crunch? Check. Creamy dip vibes? Check. Zero greasy fingers or post-snack guilt.

Plus, if you’re trying to eat more whole foods, this is a win. No preservatives, no mystery ingredients—just cottage cheese, peppers, and whatever herbs or spices you’ve got on hand.

Honestly, I didn’t set out to make cottage cheese stuffed peppers a staple for health reasons. I just liked how they tasted. But the more I learned, the more I realized they’re kind of a nutritional powerhouse in disguise. That’s the best kind of healthy food—when you forget it’s good for you because it just hits.

Storing and Meal Prep for Cottage Cheese Stuffed Peppers

Here’s the truth—I’m not one of those people who meal preps like a robot every Sunday. But I try. And cottage cheese stuffed peppers have somehow become one of the only snacks that actually survive the week without turning into mush or getting funky. That said, I’ve had a few fails figuring out the best way to store them. You live, you learn… and then you share it with the internet.

Read: Cinnamon Apple Cottage Cheese Bowl (2025): A High-Protein Breakfast You’ll Love

Don’t Overstuff If You’re Storing Them

When I first prepped a batch of cottage cheese stuffed peppers for the week, I went full “Pinterest mom” and packed the peppers sky-high with filling. They looked beautiful—until day two. The filling started sliding out like a slow landslide. Not cute.

Now I keep the filling level with the edges of the pepper or even just slightly under. It keeps everything contained and makes them way easier to stack in containers without smashing each other.

Use Airtight Containers (Seriously, Don’t Wing This)

I used to just cover a plate with foil and toss it in the fridge. Rookie mistake. The peppers dried out, and the cottage cheese got crusty on the edges. Not appetizing.

So here’s what works: use a flat, airtight container with a tight-fitting lid. Glass or BPA-free plastic is fine, but layer them flat—don’t stack unless you want a cottage cheese explosion. I usually get about 12 halves in a single container, no problem.

How Long Do Cottage Cheese Stuffed Peppers Last?

Three days. That’s the sweet spot. I’ve pushed it to day four, but things start to get questionable around then—especially if you used watery add-ins like cucumber or tomato (been there, regretted that).

Pro tip: make the filling ahead of time and keep it in a separate container. Then, when you’re ready to snack, just stuff the peppers fresh. That way the peppers stay super crisp and don’t get soggy.

Portable Snack? Heck Yes.

I take cottage cheese stuffed peppers to work all the time. Toss ’em in a little snack box with a freezer pack, and they stay cold until lunch. I’ve even eaten them while sitting in traffic once. Not proud of it, but hey—it beat stopping for fast food.

If you’re doing school lunches or meal prep for the fam, throw in some carrot sticks or grapes on the side. They hold up well and add some extra color to the container.

Want to Serve Them Later? Here’s the Hack.

Let’s say you’re prepping these for a party or picnic. Don’t assemble them too early. Mix your filling, wash your peppers, and keep them separate until just before serving. I learned this after a batch got all weird and watery sitting in a cooler for too long. Now I bring them in two parts and stuff them on the fly—it takes two seconds and they stay perfect.

You can even keep the filling in a piping bag (or just a zip-top with the corner snipped) to make it super easy and tidy.

I’ve tried a lot of snack prep ideas—some were good, most ended up forgotten in the back of the fridge. But cottage cheese stuffed peppers are one of the few things I keep coming back to. They store well, taste fresh, and don’t require reheating (bless). Once you get your system down, it’s honestly kind of addicting.

Cottage cheese stuffed peppers are the ultimate snack—high-protein, colorful, and customizable. Whether you need a quick post-gym bite, a healthy party appetizer, or something for your lunchbox, this recipe fits the bill. Save it, share it, and pin it to your Healthy Recipe board on Pinterest to inspire your next snack attack!

Frequently Asked Questions About Cottage Cheese Stuffed Peppers