Preheat and Prep: Position an oven rack in the center and preheat to 400°F (200°C). Line the large rimmed baking pan with parchment paper. Finely chop the unsalted sun-dried tomatoes.

Prepare the Creamy Filling: For the smoothest texture, blend the low-fat cottage cheese in a small blender or with an immersion blender until creamy. In the large mixing bowl, combine the softened cream cheese, blended cottage cheese, reduced-fat feta, grated garlic, chopped basil, lemon zest, and sun-dried tomatoes. Use the spatula to mix until everything is well-incorporated.

Halve the Peppers: Slice each mini pepper in half lengthwise, from stem to tip. Use your fingers or a small spoon to remove any seeds and white membranes. Leave the stems attached for a convenient handle.

Dress the Peppers: Place the pepper halves in a separate bowl. Drizzle with the avocado oil and season with the black pepper. Toss gently to ensure each piece is lightly coated.

Assemble the Bites: Arrange the pepper halves, cut-side facing up, on the prepared baking pan. Carefully spoon the cheese filling into each pepper half, mounding it slightly.

Bake until Golden: Transfer the pan to the preheated oven. Bake for 25–30 minutes, until the peppers are fully tender when pierced with a fork and the filling is lightly browned in spots. Let them cool for a few minutes before serving.