Preheat your oven to 400°F (204°C).

Cut the bell peppers in half lengthwise and remove the seeds. Brush with olive oil and bake for 20 minutes.

Microwave fresh spinach for 15-30 seconds until wilted, then chop finely.

In a mixing bowl, combine chopped spinach, ricotta, mozzarella, parmesan, green onions, herbs, eggs, salt, and pepper. Mix well.

Stuff each bell pepper half with the ricotta filling.

Mix breadcrumbs with olive oil and sprinkle on top of each stuffed pepper.

Bake at 350°F (176°C) for 30 minutes or until golden brown.

Broil for 1-2 minutes if tops need more color.

Let cool a few minutes before serving. Enjoy!