Prep the peppers: Preheat the oven to 400°F (200°C). Slice peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish. Drizzle with a little olive oil and a pinch of salt.

Par-bake the peppers: Bake for 10–12 minutes to soften slightly. This helps them cook evenly and prevents a crunchy texture later.

Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

Add the veggies: Stir in zucchini, tomatoes, and carrot. Cook 4–5 minutes until tender. Add spinach and let it wilt. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes.

Bring it together: In a large bowl, combine the sautéed veggies, cottage cheese, cooked grain, tomato sauce, herbs, and lemon zest or juice. Taste and adjust seasoning. The mixture should be creamy and spoonable.

Fill the peppers: Spoon the mixture into each pepper half, packing gently. Top with shredded cheese if using.

Bake: Return the dish to the oven and bake 18–22 minutes, until the peppers are tender and the filling is hot and bubbly. If you want more color, broil for 1–2 minutes at the end.

Finish and serve: Let rest for 5 minutes. Garnish with extra herbs and a squeeze of lemon. Serve warm.