Take each bell pepper, and carefully cut off any stem or seeds inside the bell pepper. Don't tear or break the bell peppers.

Place 2 cups of water in a deep pan or a Wok, with room enough to hold 2 bell peppers standing. The water should cover about 1/2 to 1 inch of the bell peppers at the bottom.

Cover, and steam the peppers for about 4 minutes or until the peppers are still quite firm but partially cooked.

Grease a glass casserole baking dish with olive oil.

Carefully remove the peppers from the pan and place them in the baking dish. (see picture)

Add olive oil to a medium non-stick fry pan.

Add the chopped onion, garlic and bell pepper.

Add the basil and other spices. Stir fry and cook for 5 minutes or until cooked.

Add tomato sauce and sliced olives. Mix well and cook for 2 more minutes.

Add the cottage cheese to the mixture in the pan. Mix well.

On low heat, cook for 2 minutes. The mixture should be thick.

Add 2 tbsp of the sauce into a bell pepper. Add 2 tablespoons of mozzarella cheese on top of that. Add 1 or 2 more tablespoon of sauce, and top it off with a layer of mozzarella cheese.

Perform the above step for the other bell pepper.

Pour any remaining sauce in the baking pan around the bell peppers, or over the bell peppers, if you like.

Place the baking dish in the microwave on high heat. Heat for 2 to 4 minutes, depending upon your microwave oven. Heat until until the cheese inside the peppers is melted and hot.

Serve hot, on a bed of hot steamed rice, or by itself with slices of bread on the side.

You can have a platter of cucumber slices topped with olive oil, salt and grated cheese as a side dish.