Snack

Cottage Cheese Pot with Roasted Peppers and Olives

Name: Cottage Cheese Pot with Roasted Peppers and Olives
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 180 g Cottage cheese; 60 g Roasted red peppers from a jar, drained; 5 olives, about 20 g Olives, pitted; A pinch Dried oregano; A few leaves, torn Fresh basil; To taste Black pepper

Cottage cheese under strips of jarred roasted pepper, halved olives, oregano and torn basil. 21 g of protein for 224 kcal.

Calories: 224kcal
Protein: 21g
Fat: 11g
Carbs: 10g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

Milk

Jarred peppers in brine often list sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cottage cheese180 g
Roasted red peppers from a jar, drained60 g
Olives, pitted5 olives, about 20 g
Dried oreganoA pinch
Fresh basilA few leaves, torn
Black pepperTo taste

Method

Drain the peppers, pat them on kitchen paper and slice into strips. Halve the olives.
Spoon the cottage cheese into a pot and season it with the oregano and black pepper.
Lay the pepper strips and olives over the top and add the basil just before eating. Keeps two days lidded in the fridge.

Worth knowing

Jarred roasted peppers are counted at drained weight, so the oil they sat in is not included. Pat them dry or the pot goes orange.
Five olives is 20 g and about 24 kcal. Easy to double without noticing.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.