Can you make cottage cheese stuffed peppers ahead of time?

Totally! I make cottage cheese stuffed peppers a day or two in advance all the time. Just store them in an airtight container and keep them chilled. If you’re prepping for a party or lunchbox, assemble them the night before so they stay fresh and crunchy.

Do cottage cheese stuffed peppers get soggy in the fridge?

They can, especially if you use watery ingredients like tomatoes or don’t dry the peppers well. My trick? Mix the filling ahead of time and stuff the peppers right before eating or serving. That keeps everything crisp and clean.

Are cottage cheese stuffed peppers good for weight loss?

Yes, they’re one of my go-to weight-loss snacks. Cottage cheese stuffed peppers are low in calories and carbs but high in protein, so they keep you full longer without the sugar crash. Plus, they’re crazy easy to portion.

What kind of cottage cheese is best for stuffed peppers?

I like full-fat for the creamy texture, but low-fat works too if you want to keep it lighter. Just avoid the super watery brands—they’ll make your filling runny. Go for one with small curds for better stuffing consistency.

Can I use large bell peppers instead of mini ones?

Sure, but the vibe changes a bit. If you use large bell peppers, slice them into quarters or rings so they’re still easy to pick up. Cottage cheese stuffed peppers are best when they’re bite-sized, so stick with minis if you’re making party appetizers or quick snacks.

Can you heat cottage cheese stuffed peppers?

You can, but it’s not necessary. If you want them warm, broil them for 2–3 minutes—just enough to toast the tops. Don’t expect the cheese to melt like mozzarella though. Cottage cheese softens slightly but holds its shape.

Are cottage cheese stuffed peppers keto-friendly?

Yep! They’re perfect for keto. Cottage cheese stuffed peppers are low in carbs and high in protein. Just skip sweet add-ins like honey or corn and you’ve got a keto-approved snack.

Can you freeze cottage cheese stuffed peppers?

I don’t recommend it. The peppers lose their crunch, and the filling gets kind of grainy once thawed. If you need to prep way in advance, freeze just the filling and stuff fresh peppers later.

What are some protein boosters I can add to cottage cheese stuffed peppers?

Great question! I love mixing in chopped turkey bacon, shredded chicken, or hemp seeds. Even quinoa works if you want extra texture. These turn your cottage cheese stuffed peppers from a snack into a full-blown meal.

How do I make cottage cheese stuffed peppers more flavorful?

Add herbs! Dill, chives, garlic, lemon zest, and paprika bring so much flavor to the filling. You can even mix in feta or hot sauce if you want to go bold. Don’t be shy with seasoning—cottage cheese is like a sponge for flavor.

Cottage Cheese Stuffed Peppers 2025

Ingredients

Scale

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

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