Preheat your oven to 200°C (400°F). Lightly oil your baking dish and set aside.
Wash the bell peppers carefully, then slice off the tops about a quarter down from the stem. Use a spoon to gently remove all seeds and membranes, creating a hollow cavity inside each pepper.
In a mixing bowl, combine the shredded cheese, finely chopped onion, minced garlic, chopped herbs, a drizzle of olive oil, and season with salt and pepper. Mix everything together until well blended and slightly sticky.
Using a spoon, generously stuff each pepper with the cheese mixture, pressing down lightly to pack the filling but avoiding overstuffing to prevent spilling during baking.
Place the filled peppers upright in the prepared baking dish. Drizzle a little olive oil over the outside of each pepper to help them crisp up and develop a nice roasted color.
Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbling and golden, and the peppers are tender but still hold their shape. For an extra crispy top, you can broil for an additional 2-3 minutes, watching carefully to prevent burning.
Remove the peppers from the oven and let them rest for 5 minutes; this allows the cheese to set slightly and makes handling easier.
Garnish with extra chopped herbs if desired, then serve hot and enjoy the gooey, crispy, cheesy goodness that’s perfect with a side salad or crusty bread.
