Red Peppers Stuffed with Herbed Cheese

[Moochie]

3 red bell peppers (seeded, cut 1/2 crosswise )
1 1/2 cups cottage cheese, drained
2 eggs (beaten)
1/2 cup fresh basil (minced)
1/2 cup fresh Italian parsley (minced)
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 350F.
Lightly oil a cookie sheet.
Trim each pepper half so it will sit squarely on the
cookie sheet; do not cut all the way through the skin.
Transfer the peppers to the cookie sheet.
Stir together the cheese, eggs, herbs, salt, and
pepper in a bowl. Spoon the filling into the peppers
to a level about 1/2" from the top.
Bake the peppers, uncovered, for 20 minutes, or until
the filling is browned on top.
Remove from the oven. Serve hot.