Cottage Cheese & Walnut Stuffed Bell Peppers

How to Make It

1. 1

   Toast the Walnuts

   Place the roughly chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately and set aside to cool. Toasting enhances their flavour and activates beneficial antioxidants.

   Tip: Watch walnuts carefully — they burn quickly. Remove them from the pan as soon as they smell nutty.
2. 2

   Prepare the Bell Peppers

   Wash the bell peppers thoroughly. Slice each pepper in half lengthwise through the stem, keeping the stem intact for presentation if desired. Use a spoon to remove all seeds and white membrane from the inside. Pat dry with a clean kitchen towel and set on a serving platter or tray.

   Tip: Choose firm, fresh peppers with flat bases so they sit stably without tipping. Mixed colours add visual appeal and variety in antioxidant content — red peppers are highest in vitamin C.
3. 3

   Make the Cottage Cheese Filling

   In a medium mixing bowl, combine the cottage cheese, minced garlic, lemon juice, lemon zest, olive oil, dried oregano, smoked paprika, black pepper, and sea salt. Mix well until all flavours are evenly incorporated. Fold in the chopped parsley, chives or spring onions, and the cooled toasted walnuts. Taste and adjust seasoning as needed.

   Tip: If your cottage cheese is very wet, drain it in a fine mesh sieve for 10 minutes before mixing to prevent a watery filling. For a smoother texture, blend half the cottage cheese before mixing.
4. 4

   Fill the Peppers

   Using a spoon, generously fill each pepper half with the cottage cheese mixture, mounding it slightly above the edges. Arrange all filled halves on the serving platter. Drizzle lightly with extra virgin olive oil and sprinkle with an extra pinch of smoked paprika for colour.

   Tip: Do not overfill — leave a small border so the filling stays in place when lifted.
5. 5

   Garnish and Serve

   Finish with a scattering of optional sunflower seeds or pumpkin seeds over each pepper for added crunch, healthy fats, and micronutrients. Garnish with a few extra parsley leaves and a final squeeze of fresh lemon juice. Serve immediately at room temperature, or refrigerate for up to 24 hours before serving.

   Tip: These peppers are best enjoyed fresh but can be prepped ahead and stored covered in the refrigerator. Add seeds just before serving to retain their crunch. Avoid freezing as the texture of cottage cheese changes significantly when frozen.