Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise, remove seeds and ribs. Place on a parchment-lined baking sheet and drizzle with olive oil. Bake for about 20 minutes until softened.

Microwave the fresh spinach for 1-2 minutes until wilted, then chop finely. In a large mixing bowl, combine spinach, ricotta, mozzarella, parmesan, green onions, fresh herbs, dried herbs, salt, pepper, and eggs. Mix until creamy.

Once the peppers are done, fill each half with the ricotta mixture, packing it generously.

Combine breadcrumbs with a tablespoon of olive oil. Sprinkle over the stuffed peppers, then lower oven temperature to 350°F (176°C) and bake for an additional 30 minutes.

Remove from oven and let cool for a few minutes before serving. Pair with a salad or pasta.