Sicilian Stuffed Baked Peppers | Mediterranean Flavors

Preheat the oven to 190 °C (180 °C fan-forced). Wash the bell peppers, cut them in half lengthwise, then carefully remove the seeds and membranes, keeping the stems intact.

Toast the pine nuts in a dry pan over low heat for 2-3 minutes until fragrant, then set aside to cool.

In a mixing bowl, combine the breadcrumbs, finely grated Parmesan cheese, chopped olives, rinsed and drained capers, crushed garlic, and finely chopped fresh parsley.