Snacks · Mediterranean

Cottage Cheese and Feta Stuffed Peppers

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 24, 2026

These stuffed peppers skip the oven entirely, so you get a fresh, creamy bite in about 10 minutes. A mix of cottage cheese and feta gives you tang and richness at once, brightened with lemon and fresh herbs. Perfect for a light lunch, a snack, or a colorful side.

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Cottage Cheese and Feta Stuffed Peppers

Why you'll love this

  • Ready in about 10 minutes with zero cooking.
  • Creamy, tangy, and packed with protein.
  • Naturally vegetarian and gluten free.
  • Bright, fresh flavors that feel like summer.

EveryDayMeal recipe

Cottage Cheese and Feta Stuffed Peppers

Prep
10m
Total
10m
Serves
4
Level
Easy

Ingredients

  • 4 red bell peppers
  • 3.5 oz (about 3/4 cup) feta cheese, crumbled
  • 7 oz (about 3/4 cup) cottage cheese
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Spoon

Instructions

  1. Slice each bell pepper in half lengthwise and pull out the seeds and white ribs, so you have clean, sturdy cups ready to fill.
  2. In a bowl, stir together the crumbled feta, cottage cheese, chives, parsley, salt, and lemon juice until everything is evenly combined and creamy. Taste and add a little more salt if it needs it.
  3. Spoon the cheese mixture into the pepper halves, mounding it slightly so each one looks full and generous.
  4. Scatter a little extra chopped chives and parsley over the top, then serve right away while the peppers are crisp and cool.

Tips from the kitchen

  • Pat the cottage cheese with a paper towel or drain it briefly if it looks watery, so the filling stays thick and holds its shape.
  • Taste before adding all the salt: feta is already salty, so you may need less than a quarter teaspoon.
  • For extra crunch, chill the peppers in the fridge for 15 minutes before filling.

Estimated nutrition per serving: 140 cal · 10g protein · 8g carbs · 8g fat

Make it your own

  • Swap the parsley for fresh dill or mint for a different herb note.
  • Stir in a little minced garlic or a pinch of red pepper flakes for extra kick.
  • Use a mix of red, yellow, and orange peppers for a colorful platter.

Storing & make-ahead

Store the filling and peppers separately in airtight containers in the fridge for up to 2 days. Fill just before serving so the peppers stay crisp. This dish is best fresh and does not reheat well.

Good to know

Can I make these ahead?
Yes. Mix the filling up to 2 days ahead and keep it chilled, then stuff the peppers right before serving so they stay crunchy.
Can I use a different cheese?
Ricotta works in place of cottage cheese for a smoother texture, and goat cheese can stand in for feta if you want a milder tang.
Do I need to cook the peppers?
No. This is a no cook recipe and the peppers are meant to be raw and crisp. If you prefer them soft, bake the filled halves at 375 degrees F for about 15 minutes.
Is the filling too salty?
Feta varies in saltiness, so taste as you go and hold back on the added salt until you know you need it.

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