Cottage Cheese Stuffed Peppers
Bell peppers filled with cottage cheese, spinach, and herbs, then baked until soft and golden — a light, high-protein vegetarian main.
Ingredients
- 4 Bell pepper
- 400 g Cottage cheese
- 150 g Spinach
- 2 tbsp Extra-virgin olive oil
- ¾ tsp Salt
- 1 Egg (optional)
- 40 g Parmigiano-Reggiano (optional)
- 2 cloves Garlic (optional)
- 2 tbsp Dill (optional)
Method
- Heat the oven to 190°C (375°F).
- Halve the peppers lengthways and scoop out the seeds.
- Wilt the spinach with the garlic in a little of the oil, then squeeze it dry and chop it.
- Mix the cottage cheese, chopped spinach, egg, parmesan, and salt into a filling.
- Spoon the filling into the pepper halves and set them in a baking dish with a splash of water.
- Bake until the peppers are tender and the tops are golden, about 25 minutes.
- Scatter the dill over and serve warm.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Cottage Cheese Stuffed Peppers
Stuffed peppers are a Mediterranean template: a vegetable hollowed out and filled with something savoury, then baked until the vegetable softens and the filling sets. This version uses cottage cheese as the base, which keeps the filling light and high in protein without relying on rice or breadcrumbs for body. Wilted spinach folded through adds colour, iron, and a tender texture that contrasts with the slight firmness of the pepper. An egg binds the filling and helps it set; parmesan and dill add salt and a herbal note that anchors the whole dish in Mediterranean tradition.
At forty-five minutes, the peppers themselves become the star—their skin softens and wrinkles slightly, their interior flesh becomes yielding and just tender enough to cut with a fork, and they take on a faint sweetness as they bake in their own juices and steam. This is a vegetarian main that feels like one without apology, substantive enough to satisfy but light enough to not leave you feeling heavy. Served warm or at room temperature, it's as appropriate for a dinner table as it is for a lunchbox the next day.
Cottage Cheese Stuffed Peppers: frequently asked questions
How many calories are in Cottage Cheese Stuffed Peppers?
A serving has about 262 calories — 19.2g protein, 13.8g carbs, 15.2g fat, 3.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Cottage Cheese Stuffed Peppers gluten-free?
Based on its ingredients, Cottage Cheese Stuffed Peppers has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Cottage Cheese Stuffed Peppers dairy-free?
Not as written — it uses Parmigiano-Reggiano. Swapping it for a plant-based alternative makes it dairy-free.
How long does Cottage Cheese Stuffed Peppers take to make?
About 45 minutes start to finish, but only around 17 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Cottage Cheese Stuffed Peppers?
The core ingredients are essential, but you can leave out egg, parmigiano-reggiano, garlic — they're optional and mainly there for extra flavor or finish.
How many servings does Cottage Cheese Stuffed Peppers make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.