📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial; nobody likes a cold stuffed pepper.
2. Prepare the bell peppers: Halve the bell peppers lengthwise and remove the seeds and membranes. Nobody wants surprise pepper seeds in their dinner! Rinse them thoroughly and pat them dry. This helps them bake properly.
3. Cook the chicken: In a large skillet, cook the diced chicken breast over medium heat until it's fully cooked and no longer pink. Season with salt, pepper, and a touch of garlic powder. A little extra flavor never hurt anyone.
4. Make the pesto mixture: In a mixing bowl, combine the cooked chicken, pesto, ricotta cheese, and half of the shredded mozzarella cheese. Mix everything well until thoroughly combined. This is where all the magic happens.
5. Stuff the bell peppers: Spoon the pesto chicken mixture into the bell pepper halves, filling them generously. Don't be shy!
6. Add cheese: Top each stuffed bell pepper with the remaining shredded mozzarella cheese. Because, lets face it, you can NEVER have too much cheese, can you?
7. Bake: Arrange the stuffed bell peppers in a baking dish and bake for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly and starts to turn nice and golden, just like that vacation tan you have been working on!
8. Garnish: Once cooked, garnish with fresh basil leaves and a drizzle of olive oil. Makes it look fancy, even if it wasn't!