Prep the peppers: Preheat your oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds and membranes, and place them cut-side up in a baking dish. Drizzle with 1 tablespoon olive oil, season with a little salt and pepper, and bake for 10 minutes to soften slightly.

Cook the sausage: While the peppers pre-bake, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the turkey sausage, breaking it up with a spatula, and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate and set aside.

Sauté the aromatics: In the same skillet, add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant. Add spinach and cook just until wilted. Remove from heat.

Make the egg mixture: In a large bowl, whisk eggs with cottage cheese until mostly smooth. Stir in smoked paprika, oregano, a pinch of salt, and black pepper. Fold in the cooked sausage, onion-spinach mixture, and tomatoes if using. Stir in half of the shredded cheese.

Fill the peppers: Remove the baking dish from the oven. Spoon the egg mixture evenly into each pepper half, packing it in gently. Sprinkle the remaining shredded cheese over the top.

Bake: Return the dish to the oven and bake for 18–22 minutes, or until the eggs are set and the tops are lightly golden. A knife inserted in the center should come out mostly clean.

Rest and garnish: Let the peppers rest for 5 minutes. Garnish with chopped parsley or green onions. Serve warm.