Published on July 18, 2023 · Updated on October 24, 2026 by Sarah Troester
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These cottage cheese stuffed peppers are bell pepper halves roasted until tender-crisp, then filled with browned ground beef, rice, diced tomatoes, cottage cheese and cheddar and baked until bubbly. The recipe takes about an hour and makes 6 stuffed pepper halves, each with about 22 g of protein.

These high protein cottage cheese stuffed peppers are filled with a creamy cottage cheese and savory ground beef mixture that are not only easy to make but also jam packed with protein and wholesome goodness. With just a few simple ingredients and minimal prep time, this recipe is a perfect choice for a quick and nutritious meal.

Cottage cheese stuffed peppers in a white baking dish, filled with ground beef, rice and cottage cheese and topped with green onion

I just jumped on the cottage cheese bandwagon and I won’t be getting off until further notice. I’m also always on the lookout for delicious, nutritious and easy meals to feed my family. This recipe for cottage cheese stuffed peppers is everything this mama heart could ask for and more!

With a twist on the traditional ground beef and rice filling, we are adding creamy cottage cheese which takes these stuffed peppers to a whole new level of flavor and nutrition.

why cottage cheese?

Cottage cheese is a protein-packed ingredient that not only adds a creamy and luscious texture to dishes but also boosts their nutritional value. Rich in calcium and low in fat, cottage cheese is the perfect addition to a balanced diet, making it an excellent choice for growing kids and health-conscious parents alike.

This delicious cottage cheese stuffed peppers recipe is one you can feel so good about serving to your whole family.

A forkful of cottage cheese stuffed pepper lifted from a baking dish of red, yellow and orange stuffed peppers

why you’ll love high protein cottage cheese stuffed peppers

  • Bold Flavors: These stuffed peppers are a flavor explosion with their combination of savory ground beef, fluffy rice, and creamy cottage cheese. Each bite offers a delightful mix of tanginess and richness that will leave you craving more.
  • Nutritional Powerhouse: Not only delicious, but these peppers also provide a nutritional boost. The protein-rich ground beef and nutrient-dense cottage cheese ensure a balanced meal, fueling your family with essential vitamins and minerals.
  • Easy to Make: As a busy individual, you need quick and tasty recipes. These cottage cheese stuffed peppers are made with simple ingredients and easy steps, allowing you to enjoy stress-free cooking and more quality time with your family.
  • Versatile and Customizable: This recipe is versatile, letting you tailor it to your family’s preferences. Try different types of bell peppers or add extra veggies for nutrition. You can substitute ground beef with turkey, chicken, or go meatless. Customize the filling with your favorite herbs and spices for a unique twist every time.
  • Leftover Magic: These stuffed peppers are great for meal prep and leftovers. Extra filling can be used for another pepper or meal, and leftovers reheat beautifully, fitting seamlessly into your busy schedule.
Overhead view of baked cottage cheese stuffed peppers topped with green onion in a white baking dish

ingredients

To make this easy, delicious, and wholesome high protein stuffed peppers recipe you’ll need a few ingredients that you can get at almost any grocery store or even online!

Here’s what we are working with:

  • bell peppers
  • olive oil
  • red onion
  • ground beef or turkey
  • dried oregano
  • garlic powder
  • salt and pepper
  • cooked rice
  • cottage cheese
  • shredded cheddar cheese
  • diced tomatoes
  • green onion
Ingredients for cottage cheese stuffed peppers: halved bell peppers, ground beef, cottage cheese, rice, diced tomatoes, cheddar, red onion, green onion and olive oil

how to make cottage cheese stuffed peppers

You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.

1. Roast the pepper halves. Preheat the oven to 425°F. Place the pepper halves cut side up in a baking dish, drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes, until slightly browned around the edges and tender-crisp. This head start is what keeps the peppers from tasting raw while the filling only needs a short bake.

Halved red, orange, yellow and green bell peppers cut side up in a white baking dish

2. Brown the beef. While the peppers roast, heat 2 tablespoons olive oil in a skillet over medium heat. Cook the onion until soft and translucent, 1–2 minutes, then add the ground beef, oregano, garlic powder, salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned and almost cooked through, 4–5 minutes. It finishes cooking in the oven.

Ground beef and diced red onion cooking in a black skillet

3. Mix the filling. In a medium bowl, combine the beef mixture, cooked rice, drained diced tomatoes, cottage cheese and ¼ cup cheddar. Season with salt and pepper to taste. Drain the tomatoes well so the filling doesn’t turn watery; leftover rice works perfectly here.

Cottage cheese, browned ground beef, rice, diced tomatoes and shredded cheddar in a white mixing bowl before stirring

4. Fill the peppers. Take the peppers out of the oven and spoon the filling evenly into each half, mounding it on top. Sprinkle with chopped green onion and extra cheddar, if you like.

Bowl of cottage cheese and beef filling next to roasted bell pepper halves in a baking dish

5. Bake until bubbly. Return the peppers to the oven for 10–15 minutes, until the filling is hot all the way through and the cheese is melted and bubbling. An instant-read thermometer in the center of the filling should read 165°F. Garnish with extra green onion and serve right away.

Bell pepper halves filled with cottage cheese and beef filling and topped with green onion
Close-up of a baked cottage cheese stuffed yellow pepper on a fork

how many calories are in cottage cheese stuffed peppers?

Based on the recipe card’s nutrition estimate, one stuffed pepper half has about 356 calories, with 22 g protein, 16 g carbs and 3 g fiber. For a lighter version, use lean ground beef or ground turkey and skip the extra cheddar on top.

can you meal prep stuffed peppers?

Yes! Stuffed peppers are one of my favorite preps to date. It’s a quick and easy meal which means more time for you to enjoy your weekend without a whole lot of time spent meal prepping. Simply divide this recipe into 4 meal prep containers. The flavors in this recipe have time to meld together, allowing all that goodness to absorb even more as leftovers. You will be set for the week with this meal. It’s a fantastic option for a complete, quick, and satisfying meal prep.

how long do stuffed peppers last in the fridge?

Refrigerate leftover stuffed peppers within 2 hours of baking and keep them covered in the fridge for 3–4 days. Reheat them in the microwave or oven until the filling is steaming hot in the center (165°F).

what to serve with cottage cheese stuffed peppers

These peppers are a complete meal on their own, with protein, rice and veggies in every bite. To round out the plate, add a simple green salad, roasted broccoli or a slice of crusty bread.

Cottage cheese stuffed peppers packed in glass meal prep containers

I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes. 

Please leave us a star review and comment if you make this delicious stuffed peppers recipe.

If you have any questions or comments, feel free to leave them below. I answer every single question as quickly as I can.

Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!

ENJOY!

cottage cheese stuffed peppers FAQs

Can I use ground turkey instead of ground beef?

Yes. Ground turkey or ground chicken works in place of the beef. Brown it the same way in step 2, and make sure the filling is hot all the way through (165°F) after the final bake.

Do I need to cook the rice first?

Yes. The recipe uses 1 cup of already cooked rice, which only heats through in the oven. Leftover rice or microwavable rice pouches work great.

Why do you roast the peppers before stuffing them?

Roasting the halves for 20 minutes first softens them to tender-crisp, so they finish at the same time as the filling. If you skip it, the peppers will still be crunchy when the cheese is melted.

How much protein is in cottage cheese stuffed peppers?

According to the recipe card’s nutrition estimate, each stuffed pepper half has about 22 g of protein, thanks to the ground beef and cottage cheese.

Can I make cottage cheese stuffed peppers ahead?

Yes, they’re great for meal prep. Bake them, let them cool, refrigerate within 2 hours and eat within 3–4 days. Reheat until hot in the center (165°F).

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Close-up of colorful bell peppers stuffed with ground beef, rice and melted cottage cheese
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red, orange, yellow, and green stuffed peppers with ground beef, onion, rice, and cottage cheese mixture in a white baking dish topped with green onion

Cottage Cheese Stuffed Peppers (Easy + Protein Packed!)

  • GFGluten-Free
  • SFSugar Free
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Cottage cheese stuffed peppers are filled with a creamy cottage cheese and savory ground beef mixture that are not only easy to make but also jam packed with protein and wholesome goodness. With just a few simple ingredients and minimal prep time, this recipe is a perfect choice for a quick and nutritious meal.
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients 

  • 3 large bell peppers, any color, cut in half from the stem to the bottom and cored
  • 3 tbsp olive oil, divided
  • salt and pepper, to taste
  • 1 small red onion, finely diced
  • 1 lb ground beef
  • 1½ tsp dried oregano
  • 1 tsp garlic powder
  • 1 cup cooked rice
  • 1 (8-oz) can diced tomatoes, drained
  • 1 cup cottage cheese
  • ¼ cup shredded cheddar cheese, plus extra for garnish, optional
  • ¼ cup green onion, finely diced, plus extra for garnish, optional

Instructions 

  • Preheat the oven to 425 degrees F. Place the peppers, cut side up, into a baking dish, drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes, until slightly browned around the edges and tender-crisp.
  • While peppers are roasting, heat 2 tablespoons olive oil in a skillet over medium heat; add the onion and cook until soft and translucent, 1-2 minutes. Add the ground beef, oregano, garlic powder, salt and pepper to taste. Cook, breaking up the meat with a wooden spoon until browned and almost cooked through, 4 to 5 minutes.
  • Into a medium bowl combine ground beef mixture, cooked rice, diced tomatoes, cottage cheese, and 1/4 cup cheddar cheese. Season with salt and pepper to taste.
  • Remove the peppers from the oven and spoon the filling evenly into the peppers. Sprinkle over diced green onion and extra cheddar cheese, if desired.
  • Place the peppers back in the oven and roast 10-15 minutes, until the filling is hot and the cheese is melted and bubbling. Garnish with extra green onion, if desired; serve immediately.

Equipment

Nutrition

Serving: 1 pepperCalories: 356kcalCarbohydrates: 16gProtein: 22gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 60mgSodium: 167mgPotassium: 474mgFiber: 3gSugar: 5gVitamin A: 2667IUVitamin C: 107mgCalcium: 67mgIron: 2mg

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