Clean the peppers of their seeds, bake and peel them.
Beat the eggs in a bowl, add the cottage cheese and stir very well, so there's no chunky parts left.
Grate the cheese coarsely, add it to the bowl. Stir to a homogeneous mixture.
Scoop from the mixture with a small spoon and fill each of the peppers. Arrange them in a Teflon tray, smeared with oil ahead of time.
For a nice aesthetic, alternate the red and green peppers. After you've filled the tray, pour a few drops of oil on top and bake in the oven on moderate heat.