High Protein Stuffed Peppers

If you’re looking for an easy, protein-packed dinner that’s packed with flavour, these High Protein Stuffed Peppers are about to become a new weeknight favourite. Italian sausage, marinara sauce, fresh basil, cottage cheese, and melty mozzarella come together in tender roasted bell peppers for a meal that’s simple, satisfying, and delicious.

The secret ingredient? A scoop of cottage cheese for an extra boost of protein and creaminess.

Why You’ll Love It

• High in protein thanks to Italian sausage and cottage cheese.
• Easy to make with simple ingredients.
• Perfect for busy weeknights.
• Naturally low-carb and gluten-free.
• Great for meal prep and leftovers.

Recipe Summary

These stuffed peppers are filled with a savoury Italian sausage mixture, topped with cottage cheese and mozzarella, then baked until bubbly and golden. They’re hearty, comforting, and come together in under 40 minutes.

Ingredients

• 2 bell peppers, halved and seeded
• 2 Italian sausage links, casings removed
• 1 small onion, diced
• ½ cup marinara sauce
• Fresh basil, chopped
• 2-4 tbsp cottage cheese
• ½ cup shredded mozzarella cheese
• Avocado, for serving

Ingredient Notes & Substitutions

• We used Italian sausage from Dempsey Farms, but any good-quality Italian sausage works well.
• Use spicy Italian sausage for extra heat.
• Full-fat cottage cheese provides the creamiest texture.
• Red, orange, or yellow peppers all work beautifully.
• Swap mozzarella for provolone or fontina for a different flavour profile.

Instructions

Step 1: Roast the Peppers

Preheat your oven to 400°F (200°C).

Place the bell pepper halves on a baking sheet and roast for 15 minutes until slightly softened.

Step 2: Prepare the Filling

While the peppers roast, cook the uncased Italian sausage and diced onion in a skillet over medium heat.

Once the sausage is fully cooked, stir in the marinara sauce and chopped basil.

Cook for another 1-2 minutes until combined.

Step 3: Stuff the Peppers

Remove peppers from the oven and fill each pepper half with the sausage mixture.

Top each pepper with 1-2 tablespoons of cottage cheese and a sprinkle of shredded mozzarella.

Step 4: Bake

Return the peppers to the oven and bake for 8-9 minutes, or until the cheese is melted and lightly golden.

Step 5: Garnish and Serve

Top with fresh basil and sliced avocado before serving.

Serving Suggestions

• Serve with a simple green salad.
• Pair with roasted potatoes or sweet potato wedges.
• Enjoy with garlic bread for a heartier meal.
• Add a drizzle of hot honey for a sweet and spicy finish.

Pro Tips

• Roast the peppers first to ensure they’re tender after baking.
• Don’t overfill the peppers so the cheese stays neatly on top.
• For extra protein, stir a spoonful of cottage cheese directly into the sausage mixture.
• Fresh basil adds a bright finish, so don’t skip it.

Storage & Reheating

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze fully cooked stuffed peppers for up to 2 months.

Reheating

Reheat in a 350°F oven for 10-15 minutes or microwave until warmed through.

FAQs

Can I make these ahead of time?

Yes. Assemble the stuffed peppers up to a day in advance and bake when ready to serve.

Can I use ground turkey instead?

Absolutely. Ground turkey or chicken are great lean protein options.

What type of cottage cheese works best?

Full-fat cottage cheese provides the best flavour and texture, but low-fat varieties work as well.

Can I meal prep these?

Yes. These stuffed peppers reheat beautifully and make an excellent lunch or dinner throughout the week.