Low Carb Cottage Cheese Taco Stuffed Peppers (Cheesy, Easy Weeknight Dinner)

There’s something deeply comforting about stuffed peppers fresh out of the oven—the way the peppers soften just enough, the filling turns bubbly and rich, and the whole kitchen smells like dinner is going to be really good. These Low Carb Cottage Cheese Taco Stuffed Peppers were created for nights when you want bold taco flavor without tortillas, rice, or anything heavy. They’re hearty but light, cheesy without being greasy, and packed with protein in a way that feels natural, not forced. This is one of those recipes that looks impressive on the plate but is secretly simple, making it perfect for both busy weeknights and relaxed family dinners.

What Is Low Carb Cottage Cheese Taco Stuffed Peppers
Low Carb Cottage Cheese Taco Stuffed Peppers are hollowed bell peppers filled with a savory taco-seasoned ground meat mixture blended with creamy cottage cheese, then baked until tender and lightly golden on top. Instead of traditional rice or beans, cottage cheese adds creaminess, protein, and structure while keeping the dish low in carbohydrates. The result is a satisfying, fork-tender meal that delivers classic taco flavor in a wholesome, veggie-forward format.

this Recipe

Why You’ll Fall in Love with This Recipe
These stuffed peppers are easy to love because they balance flavor, nutrition, and simplicity. They’re naturally low carb, high in protein, and endlessly customizable. The cottage cheese melts into the filling, making it creamy and rich without needing heavy cream or excess shredded cheese. They reheat beautifully, work well for meal prep, and feel indulgent while still aligning with lighter eating goals.

How Does It Taste?
The flavor is bold, savory, and comforting. The taco-seasoned filling is warm and spiced, the peppers add subtle sweetness, and the cottage cheese creates a creamy, almost cheesy texture that binds everything together. A light layer of melted cheese on top adds just enough richness, while fresh herbs bring brightness and balance.

Health & Ingredient Benefits
This recipe is built around smart, nourishing ingredients. Bell peppers are rich in vitamin C and fiber. Cottage cheese provides high-quality protein and calcium with fewer carbs than traditional fillers. Ground meat adds satiety and flavor, while spices deliver depth without added sugar. It’s a well-rounded meal that supports fullness and energy without feeling heavy.

Why Cottage Cheese Works in Taco Stuffed Peppers
Cottage cheese may not be traditional in taco fillings, but it works beautifully here. When baked, it becomes creamy and cohesive, similar to ricotta, while boosting protein and keeping the filling moist. It replaces higher-carb fillers like rice and balances bold taco spices with a mild, creamy finish.

Ingredients You’ll Need
4 large bell peppers (any color), halved lengthwise and seeds removed
1 pound ground beef or ground turkey
1 cup full-fat cottage cheese
½ cup shredded cheddar or Mexican-blend cheese, divided
½ cup diced onion
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon olive oil
1½ tablespoons taco seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro or parsley

Optional toppings:
Sour cream or Greek yogurt
Sliced green onions
Diced avocado
Crushed red pepper flakes

Tools You’ll Need
A sharp knife and cutting board are needed to prepare the peppers and aromatics. A large skillet is essential for browning the meat and building flavor. A mixing spoon or spatula helps combine the filling evenly. A baking dish large enough to hold the pepper halves upright is key for even baking.

Optional Substitutions & Additions
Ground chicken works just as well as beef or turkey. Pepper jack cheese adds extra heat. For a dairy-free version, use a dairy-free cottage cheese alternative and omit shredded cheese. You can add finely chopped zucchini or spinach to the filling for extra vegetables without increasing carbs significantly.

How to Make
Preheat the oven to 375°F (190°C). Lightly grease a baking dish and arrange the halved bell peppers cut-side up.

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Add the ground meat to the skillet and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Stir in the tomato paste, taco seasoning, salt, and black pepper. Cook for 1 to 2 minutes to deepen the flavor.

Remove the skillet from heat and stir in the cottage cheese and half of the shredded cheese until evenly combined.

Spoon the filling into the prepared pepper halves, pressing gently to pack them. Sprinkle the remaining cheese on top.

Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the peppers are tender and the tops are lightly golden.

Garnish with fresh herbs before serving.

What to Serve With
These stuffed peppers are filling on their own, but they pair well with a simple side salad, cauliflower rice, or roasted vegetables. For a taco-night feel, serve with salsa, guacamole, or a squeeze of fresh lime.

Tips for Success
Choose peppers with flat bottoms so they sit upright. Blending the cottage cheese is optional but creates an even smoother filling. Avoid overbaking, which can make the peppers too soft. Let the peppers rest for a few minutes before serving to help the filling set.

Common Mistakes to Avoid
Skipping seasoning adjustments can lead to bland filling. Using low-fat cottage cheese may result in a drier texture. Overcrowding the baking dish can cause uneven cooking. Adding too much liquid can make the filling watery.

How to Store & Reheat
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave until warmed through. These peppers also freeze well for up to 2 months.

Frequently Asked Questions
Are these peppers keto-friendly? They are low carb but not strict keto due to cottage cheese and peppers.
Can they be made ahead of time? Yes, assemble and refrigerate up to 24 hours before baking.
Do they get watery? Not if excess fat is drained and the peppers are baked uncovered at the end.

Nutritional Info (approximate per serving)
Calories: 360
Protein: 32g
Carbohydrates: 12g
Fat: 20g

Conclusion
Low Carb Cottage Cheese Taco Stuffed Peppers are proof that comfort food can be both flavorful and nourishing. They bring together bold taco spices, creamy texture, and wholesome ingredients in a way that feels satisfying without being heavy. Whether you’re eating low carb, focusing on protein, or just looking for an easy, delicious dinner, these peppers deserve a spot in your regular rotation.

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February 8, 2026 by Melissa