STUFFED PEPPERS WITH MOZZARELLA AND COTTAGE CHEESE

Cut peppers in half lengthwise to create "boats" with the stems attached. Carefully remove the core and seeds, leaving two cup-like halves.

In a separate bowl, mix cottage cheese, finely chopped herbs, and salt and pepper to taste. Cut mozzarella into halves or small pieces and add it to the cottage cheese mixture. Mix everything thoroughly until smooth.

Stuff the pepper halves tightly with the filling, forming a small mound (it will sink slightly during baking).

Preheat the oven to 180 °C. Place the stuffed peppers into a baking dish (lightly grease with oil or line with parchment paper if necessary).

Bake for 25–30 minutes until the peppers are tender and the filling is lightly browned. Serve warm.