📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even cooking. Make sure your oven rack is in the center position.
2. Prepare the bell peppers: Halve the bell peppers lengthwise and remove the seeds and membranes. Rinse them inside and out to remove any stray seeds. Lightly brush the inside of each pepper half with olive oil. This will help them soften up nicely during baking.
3. Cook the chicken: In a medium skillet, heat olive oil over medium heat. Add the diced chicken and cook until fully cooked through and no longer pink. Season with salt, pepper, and a pinch of garlic powder for extra flavor. Ensure the chicken is cooked evenly to avoid any undercooked pieces.
4. Combine the filling ingredients: In a bowl, mix the cooked chicken, pesto, chopped sun-dried tomatoes, ricotta cheese, and grated Parmesan cheese. Stir until all ingredients are well combined. Taste and adjust seasonings as needed. If you prefer a bit of heat, add a pinch of red pepper flakes.
5. Stuff the bell peppers: Spoon the chicken mixture evenly into each bell pepper half, mounding it slightly. Don't be afraid to pack it in! You want these peppers to be generously filled.
6. Bake the stuffed peppers: Arrange the stuffed bell peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish. This helps to steam the peppers and keep them from drying out. Cover the dish with foil. Bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and slightly browned. The peppers should be easily pierced with a fork.
7. Garnish and serve: Remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired. Serve warm and enjoy!