Mediterranean One-Pan Cottage Cheese & Spinach Stuffed Peppers
These Mediterranean One-Pan Cottage Cheese & Spinach Stuffed Peppers are a fresh, protein-packed vegetarian dish that brings bold flavor and creamy texture to your dinner table. Stuffed with a wholesome blend of cottage cheese, tender spinach, and optional quinoa, they’re seasoned with herbs and roasted to perfection—all in a single pan. It’s a simple, nutrient-rich meal that’s perfect for busy weeknights or light meal prep.
Time Estimate
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Serves: 4 (makes 8 pepper halves)
Ingredients
4 bell peppers, halved and seeded (any color)
1 cup cottage cheese
2 cups fresh spinach, chopped
½ cup cooked quinoa (optional but recommended for texture and nutrition)
1 teaspoon Italian seasoning
Salt and pepper, to taste
Optional toppings (for serving):
Drizzle of olive oil
Crumbled feta or shredded mozzarella
Fresh basil or parsley
Instructions
Preheat & Prepare the Pan
Preheat oven to 375°F (190°C).
Lightly grease or line a large baking dish or sheet with parchment paper.
Prep the Filling
In a mixing bowl, combine cottage cheese, chopped spinach, cooked quinoa (if using), Italian seasoning, salt, and pepper.
Mix until everything is evenly combined. Taste and adjust seasoning as needed.
Stuff the Peppers
Place pepper halves cut-side up in the baking dish.
Spoon the cottage cheese mixture evenly into each pepper half, packing the filling gently.
Bake the Peppers
Cover loosely with foil and bake for 25 minutes.
Remove foil, and bake uncovered for an additional 8–10 minutes, or until peppers are tender and tops are lightly golden.
(You can broil for the last 2–3 minutes if you’d like a bubbly or crisp top.)
Finish & Serve
Drizzle with olive oil or top with a sprinkle of feta or mozzarella, if desired.
Garnish with fresh herbs and serve warm, optionally with a side salad or crusty bread.
Tips
Pre-Cook the Peppers for Softer Texture:
If you like your peppers very soft, bake them (empty) for 10 minutes before stuffing. This gives them a head start and results in a more tender bite.
Drain Cottage Cheese for Less Moisture:
If your cottage cheese is very wet, drain slightly with a sieve or cheesecloth. This helps prevent the filling from becoming too runny.
Finely Chop the Spinach:
Chopping the spinach finely helps it blend more smoothly into the filling and ensures even cooking.
Taste the Filling Before Stuffing:
Always taste and adjust the seasoning (salt, pepper, herbs) before stuffing the peppers for the best flavor balance.
Use Even-Sized Peppers:
Try to use bell peppers of similar size so they cook evenly in the same amount of time.
Make it Ahead:
You can prep the filling or even stuff the peppers up to a day ahead. Cover and refrigerate, then bake when ready.
Variations
Add More Protein:
Mix in chopped cooked chicken, turkey, or white beans for a heartier, high-protein version.
Make It Vegan:
Use plant-based cottage cheese and swap quinoa for extra lentils or rice. Add nutritional yeast for a cheesy flavor.
Spice It Up:
Add red pepper flakes, chopped jalapeños, or a pinch of harissa to give it a Mediterranean-spicy twist.
Cheesy Topping:
After baking, top with shredded mozzarella, feta, or Parmesan and broil for a bubbly, golden finish.
Swap the Grains:
Instead of quinoa, try cooked brown rice, couscous, bulgur, or even cauliflower rice for a low-carb option.
Try Other Veggies in the Mix:
Add chopped sun-dried tomatoes, olives, artichoke hearts, or mushrooms into the filling for more flavor complexity.
Mini Stuffed Peppers:
Use small snack-sized bell peppers or mini sweet peppers for appetizers or party platters.
Q&A
Q: Can I make these ahead of time?
A: Yes! You can prep and stuff the peppers up to a day in advance. Store them covered in the refrigerator and bake when ready to serve.
Q: Do I need to cook the spinach beforehand?
A: No need. Chopped fresh spinach wilts perfectly as the peppers bake. You can use frozen spinach if it’s well-drained and squeezed dry.
Q: Can I use ricotta instead of cottage cheese?
A: Yes! Ricotta gives a creamier texture and a richer flavor. Use the same amount as you would for cottage cheese.
Q: What’s the best way to reheat leftovers?
A: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions for about 2 minutes until warmed through.
Q: Are these freezer-friendly?
A: Yes, baked peppers freeze well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Nutrition Facts
(Per Stuffed Pepper Half – assuming 8 servings)
Calories: ~110
Protein: ~8g
Fat: ~5g
Carbohydrates: ~8g
Fiber: ~2g
Sugar: ~4g
Sodium: ~230mg
Calcium: ~90mg
Note: Nutrition will vary based on the brand of cottage cheese and whether quinoa or toppings are included.
Final Conclusion
These Mediterranean One-Pan Cottage Cheese & Spinach Stuffed Peppers are a light yet satisfying vegetarian meal packed with protein, flavor, and colorful veggies. With creamy cottage cheese, nutrient-dense spinach, and optional quinoa for added substance, they’re as wholesome as they are delicious. Whether you’re meal prepping for the week or cooking a meatless dinner for the family, this recipe is simple, adaptable, and full of Mediterranean flair—perfect for any season.