These stuffed bell peppers bring vibrant color, healthy veggies, and creamy cheese together in a dish that’s satisfying without being heavy. Filled with zucchini, cottage cheese, cheddar, and herbs, these peppers serve as a wholesome high-protein lunch or dinner—perfect for light meals or meal prep. Baked until golden and melty, they deliver big flavor while showing off bright presentation.

Whether you’re trying to eat more vegetables, reduce carbs, or just want a veggie-forward entrée that feels indulgent, these cheese-stuffed peppers hit every target.

Why You’ll Love These Stuffed Peppers

Low-carb and full of protein—great for balanced nutrition
No grain needed—vegetable-based and gluten-free friendly
Simple clean flavors—zucchini, cottage cheese, cheddar, and Italian herbs
Quick and easy—premixed filling, bake for 25 minutes, done!
Pretty on the plate—bright peppers stuffed with creamy goodness

Ingredient Highlights

Bell Peppers: Halved and seeded, they become the perfect edible vessel for the zucchini-cheese filling. Choose red, yellow, orange, or green for color variety.
Zucchini: Adds moisture and texture without heaviness; grate for even distribution in each bite.
Cottage Cheese & Cheddar: Cottage cheese contributes a creamy, protein-rich base; sharp cheddar melts and browns for a golden crust.
Egg: Binds everything together, helping slices hold their shape after baking.
Italian Herbs: A simple blend of oregano, basil, and thyme brings aromatic flavor to the mix.

Ingredients List

Baked Zucchini & Cheese‑Stuffed Bell Peppers

4 bell peppers, halved and seeded
1 cup grated zucchini
1 cup cottage cheese
½ cup shredded cheddar cheese
1 egg
1 teaspoon Italian herbs
Salt and pepper, to taste

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a medium bowl, mix together grated zucchini, cottage cheese, shredded cheddar, egg, Italian herbs, salt, and pepper until well combined.
Spoon the mixture into each pepper half, pressing gently to fill completely.
Arrange stuffed peppers in the prepared baking dish so that they sit upright and snug together.
Bake for 25 minutes, until the cheese is melted and bubbling and peppers are tender.
Remove from oven and let rest for 5 minutes before serving—this helps the filling set and makes eating neat.

Pro Tips for Perfect Stuffed Peppers

Want your stuffed peppers to turn out picture-perfect every time? These tips ensure the right texture, flavor, and presentation:

Use large bell peppers that are evenly shaped and flat-bottomed so they sit securely in the dish and cook uniformly.
Grate and drain the zucchini if it seems overly moist—this keeps the filling from turning watery as it bakes.
Add a pinch of red pepper flakes or cayenne to the filling if you want a gentle kick of heat.
If using thick-skinned peppers like green ones, pre-roast them cut-side down for 8–10 minutes before filling for a softer bite.
Sprinkle extra cheddar on top during the last 5 minutes of baking for a melty golden crust.
Want a crispy top? Broil for the final 1–2 minutes, watching carefully to avoid burning.

Make It a Meal: Full Menu Ideas for Any Occasion

These zucchini and cheese stuffed bell peppers may seem like a light meal, but when paired creatively, they round out into a complete and deeply satisfying experience. Whether you’re serving brunch, a cozy dinner, or even a holiday platter, here are curated menus to suit any occasion.

1. Weeknight Family Dinner

Main: Zucchini & Cottage Cheese Stuffed Peppers
Side: Brown rice pilaf with fresh herbs or garlic butter quinoa
Vegetable: Roasted carrots or a warm spinach sauté
Dessert: Greek yogurt with honey and berries

Why it works: It’s healthy, filling, and fast. Kids love the cheesy top, and leftovers store well for lunch.

2. Brunch or Lunch Gathering

Main: Stuffed peppers (served warm or room temp)
Salad: Citrus arugula salad with almonds and vinaigrette
Side: Savory muffins or a small croissant
Drink: Fresh lemonade or herbal iced tea

Why it works: The peppers are light enough not to overpower a brunch plate, but protein-rich enough to satisfy.

3. Meal Prep for the Week

Portion: 1–2 pepper halves in each container
Sides: Cauliflower rice, roasted zucchini, or whole grain couscous
Extras: A small side of hummus and carrot sticks
Reheat Tip: Microwave for 60–90 seconds or bake at 350°F for 10 minutes

Why it works: They’re compact, reheatable, and provide protein + veggies in one neat package.

4. Low-Carb Holiday Dinner

Main: Zucchini & Cheese Stuffed Peppers
Appetizer: Deviled eggs or spinach dip with veggies
Side: Creamy mashed cauliflower or green beans almondine
Dessert: Sugar-free chocolate mousse or baked apples with cinnamon

Why it works: Impress guests without carbs, and let them indulge without guilt!

Tasty Variations to Try

These zucchini and cheese-stuffed bell peppers are a great base for a variety of flavor profiles. Here are some creative spins:

Southwest Style: Add black beans, corn, and taco seasoning. Top with pepper jack cheese and chopped cilantro.
Mediterranean Style: Use feta, chopped spinach, Kalamata olives, and oregano. Add sun-dried tomatoes for richness.
Italian Sausage Boost: Mix in cooked turkey or chicken sausage for a heartier version without adding too much fat.
Low-Carb Greek: Swap the cheddar for crumbled feta and mix in parsley and lemon zest.
Protein-Boosted: Stir in shredded rotisserie chicken or cooked quinoa for a more filling meal prep option.

Serving Suggestions

Wondering how to round out your meal? These serving ideas make stuffed peppers shine as the main course:

Pair with a light arugula salad tossed in lemon vinaigrette for brightness.
Serve with roasted sweet potatoes or cauliflower rice for a hearty, lower-carb combo.
Add a side of soup, like a tomato basil or vegetable broth-based soup, for cozy winter dinners.
Serve cold or room temperature alongside hummus and crackers for a Mediterranean lunch plate.
Add a dollop of Greek yogurt or sour cream for creaminess and a cool contrast to the hot filling.

Storage & Reheating Tips

These stuffed peppers are excellent for meal prep—here’s how to store and reheat them for the best texture and taste:

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze unbaked peppers in foil or freezer-safe bags. Bake directly from frozen, adding about 10 extra minutes to the cook time.
Avoid freezing baked peppers unless necessary—they can become mushy when reheated.
Reheat in the oven at 350°F for 12–15 minutes until warmed through.
Microwave in 30-second bursts on medium heat, covered with a paper towel, for quick reheats.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Yes! You can fully prep and stuff the peppers, then refrigerate for up to 24 hours before baking.

Can I swap cottage cheese for ricotta?
Absolutely. Ricotta gives a creamier, slightly richer flavor, while cottage cheese keeps it lighter and higher in protein.

Do I need to peel the zucchini?
No need to peel it—the skin is tender and nutritious and helps hold the zucchini together when grated.

What other veggies can I add?
Chopped spinach, mushrooms, riced cauliflower, or finely diced broccoli all work well.

Are these kid-friendly?
Very! Try red or yellow bell peppers for their sweet taste, and use a mild cheese to keep the flavors simple.

Final Thoughts

Stuffed peppers are the kind of meal that deliver on all fronts: flavor, convenience, and nutrition. This zucchini and cottage cheese version is especially brilliant if you’re after something that feels hearty and indulgent, but still supports your wellness goals.

They store beautifully, taste even better the next day, and are infinitely adaptable. Whether you’re cooking for a weekend brunch crowd or packing lunches for the week, this recipe is sure to become a healthy go-to.

Baked Zucchini & Cheese‑Stuffed Bell Peppers

Author: Freya Allen
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

These baked bell peppers are loaded with a flavorful, high-protein mix of zucchini, cottage cheese, cheddar, and herbs. They’re light, satisfying, and perfect for meal prep or a fresh low-carb dinner option.