Mediterranean Creamy Cottage Cheese Cranberry Chicken Stuffed Peppers
Stuffed peppers are already a dependable dinner, but this version leans into bright Mediterranean flavors and a creamy cottage cheese filling that keeps everything light. The chicken gives it protein, the cranberries add sweetness and tang, and the herbs pull it all together. The mix tastes rich without being heavy, and the peppers soften just enough to stay juicy while keeping their shape. It’s a colorful dinner that works for meal prep, busy nights or a weekend when you want something comforting but still fresh.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
For the Chicken Filling
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 pound cooked chicken breast, shredded or finely chopped
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and pepper to taste
For the Creamy Cottage Cheese Mixture
1 ½ cups cottage cheese
½ cup shredded mozzarella
⅓ cup dried cranberries, roughly chopped
2 tablespoons chopped parsley
1 tablespoon lemon juice
½ teaspoon black pepper
For the Peppers
4 to 5 large bell peppers, halved and seeded
1 tablespoon olive oil
½ cup extra mozzarella for topping
Instructions
Preheat your oven to 375°F (190°C).
Halve the peppers, remove the seeds and rub the cut sides with a little olive oil. Place them cut-side up in a baking dish.
Warm the olive oil in a skillet and sauté the onion until soft.
Add the garlic and cook just until fragrant.
Stir in the cooked chicken along with paprika, oregano, thyme, salt and pepper. Heat through for a couple of minutes.
In a bowl, combine cottage cheese, mozzarella, cranberries, parsley, lemon juice and pepper.
Fold the warm chicken mixture into the cottage cheese mixture.
Spoon the filling into each pepper half, packing it in lightly.
Sprinkle the tops with the extra mozzarella.
Bake for 30–35 minutes until the peppers are tender and the tops are golden. Rest for a few minutes before serving.
Tips
Choose peppers that sit flat so they don’t tip in the oven.
If you want softer peppers, pre-roast them for 10 minutes before filling.
Chop the chicken finely so it blends smoothly into the creamy mixture.
Blot any extra moisture from the chicken so the filling stays thick.
If your cottage cheese is very wet, drain it for a few minutes.
Use part-skim mozzarella to keep the texture light while still melting well.
If cranberries are very dry, soak them in warm water for 5 minutes to plump them.
Don’t oversalt before tasting. Cottage cheese and mozzarella already add some salt.
Add a little lemon zest for a brighter flavor.
Let the peppers sit for a few minutes after baking so the filling sets and doesn’t spill out.
Variations
Greek Style: Add chopped olives, a little feta and fresh dill.
Pesto Chicken: Replace the dried herbs with 2 tablespoons of basil pesto.
Spicy Version: Add chopped jalapeños or crushed red pepper.
Veggie Boost: Mix in grated zucchini (squeezed dry) or chopped spinach.
Rice or Quinoa: Add ½ cup cooked rice or quinoa to make it heartier.
Sweet and Savory: Swap cranberries for chopped apricots or dates.
Mediterranean Lemon Herb: Add mint, parsley and extra lemon for a fresher profile.
Mushroom Chicken: Stir in finely chopped sautéed mushrooms for depth.
Low-Carb: Skip grains entirely and add extra chicken or cauliflower rice.
Extra Creamy: Blend the cottage cheese before mixing for a smoother texture.
Q&A
Can I make this ahead?
Yes. Assemble the peppers, cover and refrigerate for up to a day. Bake when ready.
Can these be frozen?
Freeze before baking. Thaw overnight, then bake normally.
Can I use rotisserie chicken?
Absolutely. It works well and saves time.
Will the cranberries taste sweet?
They add a mild sweet-tart note that balances the creamy filling.
Can I use fresh cranberries?
Yes, but chop and sauté them briefly to soften and reduce sharpness.
Can I replace cottage cheese?
Ricotta or Greek yogurt both work, though the texture will change slightly.
What peppers work best?
Red, yellow and orange taste sweeter and roast well. Green peppers work if you prefer a sharper flavor.
How do I keep the filling from being watery?
Drain cottage cheese if needed and avoid adding watery vegetables without squeezing them dry.
How do I reheat leftovers?
Warm in the oven at 350°F until heated through, or use the microwave in short intervals.
Can I make it dairy-free?
Use dairy-free cottage cheese alternatives and vegan mozzarella.
Nutrition
(approx per serving, 5 servings)
Calories: 340
Protein: 32g
Carbs: 20g
Fat: 14g
Fiber: 4g
Conclusion
These stuffed peppers bring a nice mix of creamy, savory and gently sweet flavors. The cottage cheese makes the filling rich without feeling heavy, and the chicken turns it into a full meal. The cranberries add personality without overpowering anything. The Mediterranean herbs round it out so each bite tastes fresh and balanced. It’s a simple recipe with ingredients you can find easily, and it adapts to whatever variations you prefer. Whether you want something meal-prep friendly, colorful enough for guests or just a dinner that feels comforting but not heavy, this one fits right in.