MACRO-VERIFIED 22G PROTEIN

COTTAGE CHEESE GREEK STUFFED PEPPERS
(MACRO-VERIFIED)

Protein

22G

Calories

285

Prep Time

15M

Bake Time

30M

Yield

These Cottage Cheese Pizza Bowl">cottage cheese Greek stuffed peppers are a hearty, naturally gluten-free dinner packed with Mediterranean flavors. Bell peppers are stuffed with a savory mixture of cottage cheese, cooked rice, sun-dried tomatoes, kalamata olives, and fresh herbs, then baked until tender and golden. Each serving delivers 22g of protein and makes a beautiful, colorful presentation. This is comfort food that's also nutritious — perfect for a weeknight dinner or meal prep. All nutrition data is verified using USDA FoodData Central for accuracy.

JUMP TO RECIPE

Free Resource

GET THE PRINTABLE PACK

Includes shopping list (grams), freezer guide, and the substitution matrix PDF.

DOWNLOAD PDF PACK

INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

8 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

285

% Daily Value*

Total Fat 10g

13%

Total Carbohydrate 28g

10%

Dietary Fiber 4g

14%

Total Sugars 7g

Protein 22g

44%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat oven to 200°C (400°F). Cut bell peppers in half lengthwise and remove seeds. Place cut-side up in a baking dish and drizzle with a little olive oil.

In a large bowl, combine cottage cheese, cooked rice, sun-dried tomatoes, olives, feta, garlic, oregano, parsley, olive oil, salt, and pepper. Mix well.

Divide the filling evenly among the pepper halves, pressing down gently to pack the filling in.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until peppers are tender and tops are lightly golden.

Let cool for 5 minutes before serving. Garnish with extra fresh herbs and a squeeze of lemon juice.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount