Prep the peppers. Heat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. If they wobble, shave a thin slice off the bottoms so they sit flat.

Soften the peppers (optional but recommended). Rub the outsides with 1 tablespoon olive oil, sprinkle with salt, and place them cut-side up in a baking dish. Bake for 10–12 minutes to start softening while you prep the filling. This prevents crunchy peppers later.

Sauté the aromatics. In a skillet, warm 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

Build the sauce. Add tomato paste and cook 1 minute, stirring. Pour in crushed tomatoes, oregano, basil, smoked paprika, and red pepper flakes. Simmer 3–4 minutes. Taste and season with salt and pepper.

Make the filling. In a bowl, combine cottage cheese, cooked grains, mozzarella, Parmesan, and half of the tomato mixture. Stir until creamy and cohesive. Adjust salt and pepper to taste.

Stuff the peppers. Spoon the filling into the pre-baked peppers, packing gently. Top with a spoonful of the remaining tomato mixture and a sprinkle of mozzarella.

Bake. Cover the dish loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the cheese is bubbling and lightly golden.

Finish and serve. Let rest 5 minutes. Garnish with chopped parsley or basil. Serve warm with a simple side salad or garlic bread.