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High Protein Pizza Stuffed Peppers – A Weeknight Favorite With Serious Staying Power

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweetest)
  • 1 lb (450 g) lean ground turkey (or chicken; 93% lean works well)
  • 1 cup low-fat cottage cheese (blended smooth if you prefer)
  • 1 cup part-skim shredded mozzarella (divided)
  • 1 cup pizza sauce or marinara (look for a brand with no added sugar)
  • 1/2 cup turkey pepperoni (chopped; optional but very “pizza”)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1/2 cup mushrooms (chopped; optional)
  • 1/4 cup black olives (sliced; optional)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • 1–2 tsp olive oil
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Method
 

  1. Prep the peppers: Heat oven to 400°F (200°C). Slice bell peppers in half lengthwise and remove seeds and membranes. Rub the outsides lightly with olive oil, sprinkle with a pinch of salt, and place cut-side up in a baking dish.
  2. Par-bake: Bake peppers for 10–12 minutes to soften slightly. This helps them cook through without getting soggy later.
  3. Cook the filling base: While peppers bake, heat 1 tsp olive oil in a large skillet over medium. Sauté onion for 3–4 minutes until translucent. Add garlic and mushrooms; cook 2 minutes more.
  4. Brown the turkey: Add ground turkey, breaking it up with a spatula. Season with oregano, basil, red pepper flakes, salt, and black pepper. Cook until no longer pink, about 6–8 minutes.
  5. Add sauce and “toppings”: Stir in pizza sauce, chopped turkey pepperoni, and olives. Simmer 2–3 minutes to thicken slightly. Taste and adjust seasoning.
  6. Boost the protein and creaminess: Remove skillet from heat and fold in cottage cheese and half the mozzarella. The mixture should be thick and scoopable.
  7. Fill the peppers: Spoon the mixture into each pepper half, packing it in. Top with remaining mozzarella.
  8. Bake to finish: Return to oven for 12–15 minutes, until peppers are tender and cheese is melted.
  9. Broil for bubbles: Optional but recommended—broil 1–2 minutes for browned, bubbly cheese. Watch closely.
  10. Garnish and serve: Let rest 5 minutes. Sprinkle with chopped parsley or basil. Serve hot.