Dice the bell pepper into ½-inch pieces and cut the pepperoni into small quarters, keeping some pieces aside for topping. In a mixing bowl, combine the cottage cheese, marinara sauce, diced bell pepper, and the majority of the quartered pepperoni. Add the Italian seasoning, garlic powder, onion powder, and season with salt and pepper to taste. Mix gently until everything is evenly distributed throughout the cottage cheese base—you want the cheese to stay somewhat chunky rather than completely smooth.

Spread the mixture from Step 1 into an oven-safe dish (a small ramekin or individual baking bowl works perfectly for portion control). Top with the mozzarella, distributing it evenly across the surface, then garnish with the reserved pepperoni pieces. I like to arrange the pepperoni on top so it gets slightly crispy and adds nice texture contrast to the soft cheese base.

Bake at 400°F for 8–10 minutes, until the cottage cheese mixture is heated through and the mozzarella begins to melt. The dish should be warm throughout but not yet browned on top.

For a browned, crispy top, place under the broiler for 2–3 minutes, watching carefully to avoid burning. Alternatively, microwave for 1½ minutes if you prefer a quicker finish and don't mind skipping the browning step. I prefer the broiler method because it creates a lightly golden top and helps the pepperoni crisp up nicely, but the microwave option works great if you're short on time.

Remove from heat and let cool for 1–2 minutes if using the broiler (it will be quite hot). Serve directly in the baking dish as a warm, satisfying low-carb meal.