Preheat your oven to 350°F (175°C) and slice off the tops of the bell peppers.

In a large mixing bowl, combine ricotta cheese, basil, parsley, oregano, and minced garlic. Fold in diced tomato if using.

Stuff each bell pepper with the herby ricotta mixture, leaving a little room at the top.

Place the stuffed peppers in the baking dish and bake for about 40 minutes until tender.

Let them cool for a few minutes before serving, optionally drizzling with olive oil.