Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers upright in a baking dish.

In a mixing bowl, combine the Boursin cheese, shredded mozzarella, breadcrumbs, olive oil, Italian seasoning, salt, and black pepper. Mix until well combined.

Spoon the cheese mixture evenly into the hollowed peppers, pressing gently to pack the filling.

Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese filling is golden and bubbling.

Remove from the oven and let cool slightly before serving. Garnish with chopped fresh parsley if desired.