• Preheat the oven to 350°F (180°C) with the rack in the upper position, and line a large baking pan with parchment paper.
• Cut the mini peppers in half lengthwise, removing the seeds and membranes.
Tip: You want the peppers to sit flat on the pan, so find the natural flat spot on each pepper and slice accordingly.

Prepare the filling:

• In a bowl, combine the breadcrumbs, Parmesan, chopped tomatoes, mint, basil, salt, and pepper. Mix well, then drizzle in the olive oil and stir until the filling is evenly moistened (this helps it the filling brown). Taste the mixture to see if it needs any salt. The cheeses are already quite salty, so you may not need much.

Stuff the peppers:

• Spoon the filling evenly into the pepper halves and arrange them on the prepared baking pan. Tip: Hold the pepper half in one hand and fill it over the bowl using a small spoon so the excess falls right back in. Use the back of the spoon to lightly pack the filling.
• Oven method: Bake for 15 minutes until the peppers are tender and the tops are golden brown. For an extra crispy finish, turn on the oven broiler for the last minute or two to deeply brown the tops.
• Air Fryer Method: Alternatively, arrange the stuffed peppers in your air fryer basket and cook at 375°F (190°C) for 12–15 minutes.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.