Cottage Cheese Protein Buffalo Chicken Peppers

These stuffed mini peppers are an easy way to turn cottage cheese into a warm, flavorful meal or snack.

I blend the cottage cheese until smooth, which makes the filling creamy and helps it hold together well in each pepper.

With shredded chicken and cheese, this is a high protein recipe that feels filling without being too heavy.

The peppers stay tender-crisp in the oven, while the top gets warm and lightly golden.

A little Greek yogurt ranch and fresh chives at the end add a cool, fresh finish to the buffalo-style filling.

Why I Love This Recipe

High Protein – Each serving delivers satisfying protein from cottage cheese, chicken, and cheddar, making these peppers a filling choice.

Creamy Tangy Filling – Blended cottage cheese creates a smooth, creamy filling with bright tangy flavor from the buffalo sauce.

Perfect Texture Contrast – Tender-crisp sweet peppers give the warm, cheesy chicken filling a fresh and satisfying bite.

Golden Cheddar Top – A layer of melted sharp cheddar adds rich flavor and an irresistibly golden finish.

The Ingredients

For the Peppers

• 12 Mini Sweet Peppers
• 1 tablespoon Extra-Virgin Olive Oil
• 1/4 teaspoon Kosher Salt

For the Filling

• 1 1/2 cups Whole Milk Cottage Cheese, Drained
• 1 1/2 cups Cooked Shredded Chicken
• 1/2 cup Buffalo Sauce
• 3/4 cup Shredded Sharp Cheddar Cheese
• 2 Green Onions, Sliced
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Smoked Paprika

For the Topping

• 1/4 cup Shredded Sharp Cheddar Cheese
• 2 tablespoons Chopped Fresh Chives
• 1/4 cup Greek Yogurt Ranch Dressing

How to Make This Recipe

Step 1

Place the cottage cheese in a fine mesh strainer for 15 minutes. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Step 2

Split the mini peppers lengthwise and remove the seeds. Toss the pepper halves with olive oil and salt, then arrange them with the hollow sides facing up.

Step 3

Pulse the drained cottage cheese in a food processor until mostly smooth. Transfer it to a bowl and stir in the chicken, buffalo sauce, 3/4 cup cheddar, green onions, garlic powder, and smoked paprika.

Step 4

Divide the buffalo chicken filling among the pepper halves, pressing it gently into each one. Sprinkle the remaining cheddar over the tops.

Step 5

Bake for 16 to 19 minutes, until the peppers are tender-crisp and the filling is bubbling. Broil for 1 to 2 minutes if a more deeply browned top is desired.

Step 6

Rest the peppers for 5 minutes, then finish them with chives and a light drizzle of Greek yogurt ranch dressing. Serve warm.

Quick Tips

Drain the Cottage Cheese Well

Let the cottage cheese sit in a fine mesh strainer for the full 15 minutes, and gently press it with a spoon once or twice. This removes extra moisture that can make the filling loose.

If your cottage cheese looks especially wet, give it another 5 to 10 minutes in the strainer. A thicker cottage cheese base helps the filling stay neatly inside each pepper half.

Blend for a Creamy Filling

Pulse the drained cottage cheese until it is mostly smooth, stopping while it still has a little texture. This makes the filling creamy without making it thin.

Scrape down the sides of the food processor once if needed so there are no large curds left behind. The smooth cottage cheese helps coat the chicken evenly and gives these peppers their high-protein, creamy center.

Use Finely Shredded Chicken

Shred the cooked chicken into short, thin pieces before mixing it into the filling. Smaller pieces are easier to scoop into the mini peppers and make every bite more even.

Chicken from a warm rotisserie chicken works well, but let it cool slightly before mixing. Very hot chicken can make the cheese melt too early and leave the filling harder to portion.

More Favorites

• Cottage Cheese Parmesan Herb Protein Crackers
• Cottage Cheese Protein Everything Bagel Bread
• Cottage Cheese Protein Flatbread
• Keto Cottage Cheese Protein Pizza Crust

Quick Answers

How do I keep the cottage cheese filling from becoming watery?

Drain the cottage cheese in a fine mesh strainer for the full 15 minutes before blending it. Letting the finished peppers rest for 5 minutes also helps the filling settle before serving.