Turkey & Cottage Cheese Stuffed Mini Peppers
Mini sweet peppers are just the right size for a warm, cheesy filling. These are stuffed with seasoned ground turkey, cottage cheese, and a little mozzarella, then baked until the peppers soften and the cheese melts.
They're easy to pick up, colorful on a platter, and just as good for a simple lunch as they are for a snack or appetizer.
The turkey cooks first, so the peppers only need a short time in the oven. That keeps the filling tender without leaving the little peppers too soft.
Why You'll Like These Stuffed Mini Peppers
There's a little bit of everything in these. The peppers are sweet, the turkey is savory, and the cottage cheese makes the filling creamy without needing a heavy sauce.
A spoonful of tomato paste adds flavor without making the mixture too wet. Once the mozzarella melts, the tops get a lovely cheesy finish.
You can set out a platter for sharing or add a few to your plate with a salad for lunch.
And because we're using mini peppers instead of large bell peppers, there's no need to cook the peppers separately before stuffing them.
Ingredients You'll Need
You don't need anything fancy to make these stuffed mini peppers.
Mini sweet peppers: You'll need 18 medium peppers. Look for peppers that are fairly close in size, so they cook evenly. Red, orange, and yellow peppers all work.
Ground turkey: One pound of 93% lean ground turkey gives the filling plenty of savory flavor. Break it into small crumbles as it cooks so it's easier to spoon into the peppers.
Cottage cheese: Use ¾ cup of 2% cottage cheese. Choose a thick cottage cheese, and drain off any loose liquid before adding it to the turkey.
Mozzarella: A little shredded part-skim mozzarella goes on top. It melts during baking and gives each pepper a cheesy finish.
Tomato paste: Two tablespoons add tomato flavor without making the filling runny.
Onion and garlic: A little finely diced onion and fresh garlic give the turkey more flavor.
Olive oil: Just one teaspoon is used to start the filling in the skillet.
Italian seasoning and paprika: These add a mild, savory flavor that works well with the turkey and cheese.
Salt and black pepper: A small amount of each seasons the filling. Cheese brands vary in saltiness, so you can adjust to taste after the turkey is fully cooked.
Fresh parsley: A little chopped parsley finishes the peppers after baking.
The full ingredient amounts are in the recipe card below.
How to Make Turkey & Cottage Cheese Stuffed Mini Peppers
These come together in five simple steps. Cook the turkey filling first, then spoon it into the peppers and let the oven finish the job.
1. Prepare the mini peppers
Heat your oven to 400°F (205°C).
Slice the mini sweet peppers in half lengthwise. Remove the seeds and any large white membranes, leaving the stems attached if you like.
Place the pepper halves cut-side up on a parchment-lined rimmed baking sheet.
Try to keep them in one layer. If the peppers are crowded, use two baking sheets instead.
2. Cook the ground turkey
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 2 minutes, until it begins to soften.
Add the ground turkey and break it into small crumbles with a spoon or spatula.
Stir in the garlic, tomato paste, Italian seasoning, paprika, salt, and black pepper.
Continue cooking, stirring occasionally, until the turkey is fully cooked and reaches 165°F (74°C) on a food thermometer. Allow approximately 8–12 minutes for this skillet stage, depending on your pan and heat.
If there's excess liquid in the skillet, drain it off before adding the cottage cheese.
3. Stir in the cottage cheese
Take the skillet off the heat and let the turkey mixture cool for a few minutes.
Add the cottage cheese and fold it gently into the turkey.
The filling should look creamy but still thick enough to hold on a spoon.
If your cottage cheese has a lot of loose liquid, drain that off before mixing. You want the curds and creamy texture, not extra water collecting in the skillet.
4. Fill the peppers
Spoon the turkey and cottage cheese mixture into the pepper halves.
Divide it as evenly as you can. Depending on the size of your peppers, each half will usually hold about 1–2 tablespoons of filling.
Don't worry about making them all identical. The smaller halves will need less.
Sprinkle the shredded mozzarella over the filled peppers.
5. Bake until the cheese melts
Place the baking sheet in the oven and bake uncovered for approximately 12–16 minutes.
The peppers should begin to soften but still hold their shape. The mozzarella should be melted, and the filling should be hot throughout.
If you're using two baking sheets on separate racks, rotate them partway through baking and allow a little extra time if needed.
Sprinkle the finished peppers with chopped parsley.
Let them sit for a minute or two before serving. The filling will be very hot straight from the oven.
Tips for the Best Stuffed Mini Peppers
The most common problem with cottage cheese fillings is extra moisture.
Keep the filling thick
If the turkey releases liquid while cooking, drain the excess before mixing in the cottage cheese.
Don't add the cottage cheese while the skillet is still on the heat. Let the turkey cool slightly first, then fold it in.
A little moisture is normal, but the mixture shouldn't run off the spoon.
Use small turkey crumbles
Mini sweet peppers don't have much room inside.
Breaking the turkey into small pieces makes the filling easier to divide and helps it stay tucked inside the pepper halves.
Choose peppers that are close in size
Some mini peppers are quite small, while others are almost the size of a little bell pepper.
Using similar-sized peppers helps them bake at about the same rate.
If you have a mix of sizes, check the smaller ones first.
Don't overfill them
A gently rounded spoonful is enough.
If you pile the filling too high, some of it may fall off as the peppers soften in the oven.
Bake a little longer for softer peppers
The suggested baking time leaves the peppers crisp-tender.
If you prefer them softer, give them a few additional minutes, checking that the cheese doesn't brown too much or the filling dry out.
Easy Substitutions and Variations
Ground chicken: You can use ground chicken in place of ground turkey. Cook it completely to 165°F (74°C) before mixing in the cheese.
Different mozzarella: Whole-milk mozzarella works if that's what you have. It may make the topping a little richer than part-skim mozzarella.
More herbs: A small amount of chopped fresh basil or oregano can be added to the cooked filling for a different flavor.
A little heat: Add a pinch of crushed red pepper flakes to the turkey mixture if you enjoy a mild kick.
Regular bell peppers: The filling can also be used in larger bell peppers, but they need a different filling distribution and longer baking time. Use a suitable full-sized stuffed-pepper method rather than relying on the short mini-pepper baking time.
These substitutions change the original recipe and may affect the nutrition estimate.
What to Serve with Stuffed Mini Peppers
For a snack or appetizer, arrange the baked peppers on a platter and serve them warm. They're easy to pick up, though the filling can be hot right out of the oven.
If you're making lunch, a simple green salad or a side of roasted vegetables works well.
For another easy dish with cottage cheese, try our High-Protein Cottage Cheese Chicken Bake.
And if you have ground turkey left to use another day, our Ground Turkey Sweet Potato White Bean Skillet is a good dinner option.
Make-Ahead, Storage, and Reheating
Make ahead: You can cook the turkey filling a day ahead. Let it cool promptly, transfer it to a covered container, and refrigerate. Keep the peppers unfilled until you're ready to assemble them. If using chilled filling, allow extra baking time as needed to heat it thoroughly to 165°F (74°C).
Refrigerator: Store leftover stuffed peppers in a shallow, airtight container and refrigerate within two hours of cooking. Use them within 3–4 days.
Reheating: Arrange the leftover peppers in an oven-safe dish. Cover loosely with foil and warm in a 325°F oven until the centers reach 165°F (74°C). Heating time depends on the number of peppers and whether they're straight from the refrigerator.
Freezing: Freezing isn't my first choice for this recipe. Mini peppers can become softer after thawing, and cottage cheese may release moisture. For the best texture, enjoy these freshly baked or refrigerated.
Estimated Nutrition Per Serving
Based on six servings, approximately six filled pepper halves each:
Calories: Approximately 205 kcal
Protein: Approximately 20 g
Total Carbohydrates: Approximately 10 g
Total Fat: Approximately 10 g
Fiber: Approximately 2 g
Nutrition is estimated using representative ingredient data and assumes the full recipe is divided into six equal servings. Values vary with pepper size, turkey and cheese brands, and any fat or cooking liquid removed. Optional substitutions and sides are not included.
Frequently Asked Questions
Do I need to cook mini peppers before stuffing them?
No. For this recipe, the mini peppers go into the oven raw. Because they're small and cut in half, they soften during the 12–16-minute baking time. They'll still have a little bite rather than becoming completely soft.
Can I use cottage cheese in baked stuffed peppers?
Yes. Cottage cheese works well mixed with a cooked, savory filling. Use a thicker variety and drain off any loose liquid so the filling doesn't become watery. The cottage cheese will warm and soften during baking, but it won't melt like mozzarella.
Can I put raw ground turkey directly into the mini peppers?
Not with this cooking method. The turkey is cooked in a skillet first and checked with a food thermometer to make sure it reaches 165°F (74°C). The short oven time is intended to soften the peppers and melt the cheese, not to cook raw ground turkey safely.
Can I make these with large bell peppers?
Yes, you can use the same filling, but the cooking method will need to change. Larger peppers take longer to soften, and the number of peppers needed will be different. Don't use the mini-pepper baking time for whole or large stuffed bell peppers.
Turkey & Cottage Cheese Stuffed Mini Peppers
Turkey and cottage cheese stuffed mini peppers are baked with seasoned ground turkey and melted mozzarella for a simple, cheesy appetizer or light meal.
Ingredients
- 18 medium mini sweet peppers (about 1–1¼ pounds before trimming)
- 1 pound 93% lean ground turkey (454 g)
- 3/4 cup 2% cottage cheese (about 170 g)
- 1/2 cup shredded part-skim mozzarella (about 56 g)
- 2 tablespoons tomato paste (33 g)
- 1/2 small yellow onion (about 55 g), finely diced
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the peppers.
Preheat the oven to 400°F (205°C). Slice the mini peppers in half lengthwise and remove the seeds and large membranes. Arrange cut-side up on one or two parchment-lined rimmed baking sheets.
- Cook the turkey.
Heat the olive oil in a large skillet over medium heat. Cook the onion for about 2 minutes, then add the ground turkey, breaking it into small crumbles. Stir in the garlic, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for approximately 8–12 minutes, stirring, until the turkey reaches 165°F (74°C). Drain excess liquid if needed.
- Make the filling.
Remove the skillet from the heat and let the turkey cool slightly. Fold in the cottage cheese until evenly combined. The mixture should be creamy but thick enough to spoon.
- Fill the peppers.
Divide the filling among the 36 pepper halves, using approximately 1–2 tablespoons per half according to size. Sprinkle the mozzarella over the tops.
- Bake.
Bake uncovered for approximately 12–16 minutes, until the peppers are crisp-tender, the filling is hot throughout, and the cheese has melted. Rotate baking sheets if using two. Sprinkle with parsley and serve warm.
Recipe Tip
Mini sweet peppers filled with seasoned ground turkey and creamy cottage cheese, topped with mozzarella, and baked until tender.
Cook Time: Approximately 25–30 minutes
Total Time: Approximately 40–45 minutes
Cooking Method: Skillet and oven
Cuisine: American-inspired
Turkey: Ground poultry must reach 165°F (74°C).
Cottage cheese: Drain off excess free liquid before mixing it into the cooked turkey.
Peppers: Choose similarly sized peppers and avoid overfilling.
Make ahead: Refrigerate the cooked filling separately and assemble shortly before baking.
Leftovers: Refrigerate within two hours, keep for 3–4 days, and reheat to 165°F (74°C).
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