Preheat your oven to 190°C (375°F) and set a baking dish aside.
Use a sharp knife to carefully cut off the tops of each bell pepper and remove the seeds and membranes, keeping the peppers whole.
In a mixing bowl, combine the cooked grains with chopped herbs, a squeeze of lemon juice, and a splash of olive oil. Mix well until everything is evenly coated and the flavors meld.
Taste the mixture and season with salt, pepper, and additional lemon juice if desired, adjusting to your flavor preference.
Gently stuff each pepper with the prepared grain mixture, pressing down lightly to ensure they are filled well without overflowing.
Arrange the stuffed peppers upright in the baking dish, drizzle them lightly with olive oil, and cover the dish with foil.
Bake in the preheated oven for 25-30 minutes, until the peppers are tender and slightly caramelized around the edges, and the filling is bubbling.
Remove the dish from the oven and let the peppers rest for 5 minutes, allowing the flavors to settle and the filling to firm up slightly.
Drizzle with a little extra olive oil or a squeeze of lemon for added brightness before serving.
Use a sharp knife to cut into the peppers and serve hot, enjoying the smoky, flavorful filling with the tender roasted peppers.