Cottage Cheese Stuffed Peppers
Cottage cheese! If you’re a regular reader, you’ll know just how much I love this super versatile, high protein ingredient. I use it in so many different sweet and savory recipes, and today I’m sharing how to make cottage cheese stuffed pepper cups.
The peppers soften as they bake, while the blended egg and cottage cheese mixture bakes up creamy and fluffy. Add in fresh spinach, juicy tomato, a little onion, and melty mozzarella on top, and you’ve got a meal that looks impressive but is actually very simple to pull together. They’re high in protein, easy to customize, and flexible enough to work for breakfast, lunch, or even a light dinner.
By the way, I’ve got more cottage cheese recipes that I think you’ll love! Some big reader favorites from the past few years include my cottage cheese brownies, cottage cheese alfredo, cottage cheese blueberry muffins, cottage cheese chocolate mousse, cottage cheese blueberry pancakes, and cottage cheese pizza bowls.
Ingredients
Want the printable recipe card? No problem, it’s waiting for you at the bottom of this post! Don’t skip the coming sections though, for more hints, tips, and guidance to help you create the best results first time.
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Bell peppers: These act as the cups for the filling. Choose ones that feel sturdy and can sit flat once halved so they don’t tip over while baking.
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Eggs: The base of the recipe. They bake up soft and fluffy and hold everything together.
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Shredded mozzarella cheese: Melts beautifully and gives you that golden, bubbly top. You can swap in cheddar or a blend if that’s what you have on hand.
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Full-fat cottage cheese: Blends into the eggs for a creamy texture and adds a boost of protein. Full-fat gives the best flavor, but low-fat works if that’s your preference.
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Roma tomato: Firm and less watery than other varieties, so it adds freshness without making the filling soggy.
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Diced yellow onion: Adds subtle savory flavor and a little texture. If you prefer a milder bite, you can sauté it briefly before adding.
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Baby spinach: An easy way to work in some greens. It wilts down as it bakes, so don’t worry if it looks like a lot at first.
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Salt: Simple seasoning that brings everything together. Adjust slightly depending on how salty your cheese is.
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Pepper: Adds a little warmth and depth. Freshly cracked gives the best flavor.
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Minced fresh parsley: Completely optional, but it adds a fresh pop of color and makes the finished dish look extra inviting.
How To Make Cottage Cheese Stuffed Peppers
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Start by preheating your oven to 350°F.
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Slice the peppers in half lengthwise and scoop out the seeds and ribs. Arrange them cut-side up on a baking sheet and bake for about 15 minutes, just until they start to soften.
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While the peppers are in the oven, add the eggs, cottage cheese, salt, and pepper to a blender. Blend until completely smooth and creamy.
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Once the peppers have softened, carefully pour the egg mixture evenly into each pepper half.
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Sprinkle the tops with spinach, tomato, and onion, then finish with a generous layer of shredded mozzarella.
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Return the pan to the oven and bake for another 20 minutes at 350°F, until the eggs are set.
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Turn the broiler on high for 1–2 minutes at the end to get that golden, slightly bubbly top. Keep a close eye on it!
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Garnish if you’d like, serve warm, and enjoy.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Personally, I think these are best eaten fresh, as the texture is just better, but they hold up well enough if you want to make them ahead.
You can also freeze them in an airtight container for up to 3 months. Just know that the texture softens a bit once reheated from frozen. If that doesn’t bother you, freezing works fine. If you’re particular about texture, you may prefer making them fresh!
Recipe Notes
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The amount of egg mixture you need can vary depending on the size of your bell peppers. If your peppers are on the larger side, you may want to double the egg filling so they’re nicely packed.
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Try to choose peppers that can sit flat once halved. If they wobble, you can slice a very thin piece off the bottom to level them out.
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Don’t skip the initial bake! Pre-baking the peppers helps soften them so they’re tender once the eggs are set.
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If your peppers release a little liquid while baking, just blot it gently with a paper towel before adding the filling.
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Keep a close eye on the broiler at the end. It only takes a minute or two to get that golden top, and it can go from perfect to too dark pretty quickly!
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Let them cool for a few minutes before serving. The filling sets up a bit more as it rests, which makes them easier to slice and eat.
Variations
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Add bacon or sausage: Cooked bacon or browned breakfast sausage are great additions if you want something a little heartier. Just stir it into the egg mixture or sprinkle it on top before baking.
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Make it spicy: Add diced jalapeños, a pinch of red pepper flakes, or a splash of hot sauce to the egg mixture.
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Swap the cheese: Mozzarella keeps things mild, but cheddar, pepper jack, feta, or even goat cheese would all work. I usually just use whatever I have in my fridge!
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Add more veggies: Mushrooms, zucchini, or chopped broccoli are easy additions. If they release a lot of moisture, sauté them first.
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Go Mediterranean: Skip the mozzarella and use feta, add chopped olives, and finish with a sprinkle of oregano.
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Keep it extra simple: Just do eggs and cheese for a more classic, kid-friendly version.
Serving Ideas
These are perfect for breakfast alongside toast, avocado, or a side of fruit. If you’re keeping things higher protein, pair them with Greek yogurt.
They also work really well for lunch. Add a side salad, some roasted potatoes, or wrap one up in a tortilla for something a little different.
Serve them for dinner with a big, hearty salad and some crusty bread, and you’ve got an easy, balanced meal.
Cottage Cheese Stuffed Peppers
Ingredients
- 2 bell peppers
- 2 eggs
- ½ cup shredded mozzarella cheese
- ¼ cup full fat cottage cheese
- 1 Roma tomato diced
- ¼ cup diced yellow onion
- ¼ cup baby spinach chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Minced fresh parsley optional garnish
Instructions
- Start by preheating your oven to 350°F.
- Slice the peppers in half lengthwise and scoop out the seeds and ribs. Arrange them cut-side up on a baking sheet and bake for about 15 minutes, just until they start to soften.
- While the peppers are in the oven, add the eggs, cottage cheese, salt, and pepper to a blender. Blend until completely smooth and creamy.
- Once the peppers have softened, carefully pour the egg mixture evenly into each pepper half.
- Sprinkle the tops with spinach, tomato, and onion, then finish with a generous layer of shredded mozzarella.
- Return the pan to the oven and bake for another 20 minutes at 350°F, until the eggs are set.
- Turn the broiler on high for 1–2 minutes at the end to get that golden, slightly bubbly top. Keep a close eye on it!
- Garnish if you’d like, serve warm, and enjoy.
If you’re a big cottage cheese lover like me, I hope this one gives you a bit more inspiration for how to include it in more easy recipes to up your protein! If you’ve tried these stuffed peppers, I’d really love to hear your thoughts. I love to see the recipes you’ve recreated at home! Leave a comment below, and tag me in your pics on Instagram @slimmingviolet and #slimmingviolet.
