Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, remove seeds and ribs, and brush cut sides with olive oil.

Bake the peppers cut side up on a baking sheet for approximately 20 minutes until tender and slightly charred.

Microwave the fresh spinach for 15-30 seconds until wilted, then chop finely. In a large mixing bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, and dried herbs. Mix until well blended.

Stuff each pepper half with the creamy filling, packing gently but firmly. Use all the filling for rich taste.

Combine breadcrumbs with olive oil in a small bowl. Sprinkle this mixture generously over each stuffed pepper.

Bake stuffed peppers for an additional 30 minutes, and broil for the last minute or two for a golden-brown topping.