Preheat your oven to 200°C (390°F) and prepare a baking dish.
Using a sharp knife, slice off the tops of each bell pepper and carefully remove the seeds and membranes, creating a hollow cavity inside.
In a mixing bowl, combine the shredded cheese, minced garlic, chopped herbs, a pinch of salt and pepper, and any optional fillings you like. Mix everything until well blended and fragrant.
Gently spoon the cheese filling into each hollowed pepper, pressing lightly to pack the mixture but avoiding tearing the flesh.
Arrange the stuffed peppers upright in the baking dish, then drizzle them with olive oil for a shiny, roasted finish.
Bake the peppers in the oven for 25-30 minutes, until the peppers are tender and the cheese is bubbling and golden on top.
Check the peppers midway; if they are browning too quickly, cover loosely with foil to prevent burning while they finish baking.
Remove the peppers from the oven once they look tender, with bubbly, golden cheese, and let them rest for 5 minutes—this helps the cheese set slightly.
Garnish with extra herbs if desired, then serve hot, slicing into the peppers to reveal the cheesy, tender interior.
