Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wash the bell peppers thoroughly, then cut off the tops and scoop out the seeds and membranes to create hollow, pumpkin-shaped shells.
In a small bowl, combine the shredded cheese, minced garlic, dried herbs, salt, and pepper. Mix well until evenly incorporated.
Drizzle the inside of each hollowed pepper with olive oil to help with roasting and prevent sticking.
Using a spoon, fill each pepper generously with the cheese and herb mixture, pressing down slightly to pack the filling in.
Arrange the stuffed peppers on the prepared baking sheet, standing upright, and place the tops back on if desired for a pumpkin-like effect.
Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese filling is bubbly and golden brown.
Remove the peppers from the oven and let them rest for 5 minutes to settle.
Serve the stuffed peppers warm, optionally topping with extra herbs or a drizzle of olive oil for presentation.
