Cottage Cheese Stuffed Peppers were one of the first recipes I reinvented after going gluten free, and they’ve remained a true staple in my autumn kitchen. As the air cools and leaves turn golden, these warm, creamy peppers bring all the coziness and flavor I crave. They’re filled with protein-rich cottage cheese and packed with comforting herbs and veggies.
Growing up in Tuscany, stuffed vegetables were a cherished way to use seasonal produce. My mother often filled peppers with leftover risotto, cheeses, or meat. After I found out I was gluten intolerant, I had to find a way to keep that tradition alive. Recreating Cottage Cheese Stuffed Peppers without wheat became a little mission, and now, they’re one of the most requested meals I make at home.
This recipe captures everything I love: wholesome ingredients, bold flavor, and simplicity. Let’s dive into how to make these protein-packed stuffed peppers, perfect for fall or anytime you need a cozy dinner.
Cottage Cheese Stuffed Peppers
Equipment
- baking dish
- skillet
- oven
Ingredients
Main Ingredients
- 4 large bell peppers halved and deseeded
- 2 cups cottage cheese full-fat preferred
- 1 cup cooked quinoa or rice optional, for extra texture
- 1 small onion finely chopped
- 1 cup spinach chopped, fresh or frozen
- 1/2 cup shredded mozzarella or plant-based cheese
- 1 clove garlic minced
- 2 tbsp fresh parsley or basil
- 1/2 tsp oregano
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat oven to 375°F. Halve the bell peppers lengthwise and remove seeds. Place in a baking dish and drizzle with olive oil. Bake for 10 minutes to soften.
- In a skillet, sauté onion and garlic until soft. Add spinach and cook until wilted. Let cool.
- In a bowl, combine cottage cheese, quinoa (if using), sautéed veggies, mozzarella, and herbs. Season with salt and pepper. Mix well.
- Stuff each pepper half generously with the mixture. Add extra cheese on top if desired.
- Return the dish to the oven and bake for 25–30 minutes, until tops are golden and bubbly.
- Garnish with herbs and serve hot. Perfect with a side of gluten-free bread.
Notes
Nutrition
Ingredients List
To make these Cottage Cheese Stuffed Peppers, you’ll need fresh, colorful bell peppers and a few basic ingredients. Use full-fat cottage cheese for a creamy finish, or go lighter if you prefer.
Main Ingredients:
- 4 large bell peppers, halved and deseeded
- 2 cups cottage cheese
- 1 cup cooked quinoa or rice (optional for extra texture)
- 1 small onion, finely chopped
- 1 cup spinach, chopped (fresh or frozen)
- 1/2 cup shredded mozzarella or plant-based cheese
- 1 garlic clove, minced
- 2 tbsp fresh parsley or basil
- 1/2 tsp oregano
- Salt and pepper to taste
- Olive oil for drizzling
Want more ideas with cottage cheese? Explore Cottage Cheese Recipes like these to broaden your healthy dinner options.
Step-by-Step Instructions
1. Prep the Peppers
Preheat oven to 375°F. Halve the bell peppers lengthwise and remove seeds. Place them in a baking dish and drizzle lightly with olive oil. Bake for 10 minutes to soften.
2. Cook the Filling
In a skillet, sauté onion and garlic until soft. Add spinach and cook until wilted. Let cool.
3. Mix the Filling
In a bowl, combine cottage cheese, quinoa (if using), sautéed veggies, mozzarella, and herbs. Add salt and pepper. Mix well for a rich, scoopable texture.
4. Stuff the Peppers
Fill each pepper half generously with the cottage cheese mixture. Add extra cheese on top if desired.
5. Bake
Return the dish to the oven and bake for 25–30 minutes, until the tops are golden and bubbly.
6. Serve Hot
Garnish with herbs and serve. These Cottage Cheese Stuffed Peppers are excellent paired with Cottage Cheese Bread for a hearty gluten-free dinner.
Tips for Success
- Choose sweet peppers: Red, yellow, and orange roast beautifully.
- Drain watery cottage cheese to avoid soggy filling.
- Make-ahead friendly: Prep the filling early and refrigerate.
For another cozy cottage cheese dish, try my Cottage Cheese Alfredo, it’s creamy and satisfying.
Variations You’ll Love
Gluten-Free & Vegetarian
These Cottage Cheese Stuffed Peppers are naturally gluten-free. Skip the grain if you want a low-carb version.
Add More Protein
Stir in cooked ground turkey or lentils. Or serve with Cottage Cheese Wraps for a full meal.
Go Dairy-Free
Substitute dairy-free cottage cheese and vegan mozzarella, still rich and flavorful.
Make It Mediterranean
Add olives, sun-dried tomatoes, and oregano. Pair with this refreshing Greek Yogurt Chicken Salad.
Storage & Reheating
- Fridge: Store cooled peppers in an airtight container up to 3 days.
- Freezer: Wrap individual portions and freeze up to 2 months. Thaw before reheating.
- Reheat: Warm in the oven at 350°F or microwave gently.
Pair these with a sweet bite like Cottage Cheese Chocolate Mousse for a balanced finish.
Why These Peppers Are a Reader Favorite
Cottage Cheese Stuffed Peppers are simple, satisfying, and full of fall flavor. Home cooks love how versatile and nourishing they are, great for meal prep or a last-minute cozy dinner.
These peppers offer:
- High-protein, gluten-free comfort
- Easy prep, even for beginners
- Flavor-packed, real ingredients
- A perfect way to use up seasonal veggies
Craving more cottage cheese inspiration? Don’t miss my Cottage Cheese High Protein Pancakes for breakfast.
Conclusion
There’s something magical about baking Cottage Cheese Stuffed Peppers, watching them bubble in the oven, filling your kitchen with the scent of garlic and herbs. Whether you’re after a healthy weeknight dinner, something meal-prep friendly, or simply a comforting plate of food, this dish checks every box. I hope you enjoy every bite as much as I do.
From my Tuscan table to yours, buon appetito!
Matteo Romano
Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese adds a creamier texture. If using low-fat, add a splash of olive oil for richness.
Do I need to pre-bake the peppers?
Yes, pre-baking helps soften them so they roast evenly with the filling.
Can I make these spicy?
Absolutely. Add chili flakes or chopped jalapeños to the filling.
Are these good for kids?
Definitely. They’re creamy, mild, and packed with hidden veggies. Kids love them!