Ricotta-Stuffed Baked Bell Peppers | Mediterranean Dinner

Preheat the oven to 200 °C. Wash the bell peppers, cut them in half lengthwise, then carefully remove the core and white ribs, keeping the stems intact.

Toast the pine nuts in a dry pan over low heat for 2-3 minutes until golden brown, taking care not to burn them. Set aside to cool.

In a mixing bowl, combine the ricotta with the grated Parmesan cheese, finely chopped sun-dried tomatoes, crushed garlic, chopped fresh basil, and half of the toasted pine nuts. Season with salt and freshly ground pepper.