Mix the mozzarella, sun-dried tomatoes, basil, salt and pepper together in a bowl, taste and adjust the seasoning if necessary.
Slice each pepper in half lengthwise and fill with the cheese mixture. Place the filled peppers on a baking sheet lined with parchment paper and drizzle over a little extra virgin olive oil.
Bake in the pre-heated oven for 20-25 minutes until the cheese is bubbling and golden.
Serve with a handful of rocket leaves and a spoonful of pesto. Sprinkle over salt and freshly ground black pepper and top with the toasted pine nuts.
