Preheat your oven to 400°F (204°C). Halve the bell peppers and remove the seeds. Place them cut side up on a parchment-lined baking sheet, brush with olive oil, and roast for 20 minutes until slightly softened.

Microwave fresh spinach for 15-30 seconds until wilted. Chop finely and mix it in a large bowl with ricotta, mozzarella, parmesan, green onions, basil, and parsley. Add rosemary, thyme, fennel, salt, pepper, and crack in the eggs. Stir until creamy.

Once the peppers have softened, remove them from the oven and allow them to cool slightly. Fill each pepper with the ricotta filling, packing it evenly.

In a small bowl, combine the breadcrumbs with the remaining olive oil. Sprinkle the mixture over each stuffed pepper.

Lower oven temperature to 350°F (176°C) and bake for an additional 30 minutes until the topping is golden. Optionally, broil for a minute or two for extra crisp.

Remove from the oven and allow to cool for a few minutes before serving. They pair well with side salad or garlic bread.