Preheat the oven to 210 °C top/bottom heat.
Cut off a “lid” at the stem end of the peppers. Core the peppers, remove the white dividers, wash thoroughly and drain. Peel and chop the onion. Rinse parsley, shake dry and chop. Grate pecorino, cut caciotta into small cubes.
Heat the olive oil in a frying pan and sauté the onions over medium heat. Add pine nuts and raisins and cook for a few minutes. Stir in breadcrumbs and toast well, stirring constantly with a kitchen spatula so that nothing burns.
Once everything is nicely toasted, remove from heat, add parsley, pecorino, tomatoes and lastly caciotta cubes and mix well. Carefully pour the mixture into the peppers, put the “lids” on and place in a baking dish well greased with olive oil. Salt, drizzle with 2 tablespoons of olive oil and bake in a preheated oven for 30 minutes.
Place one stuffed bell pepper on each of four plates, garnish with tomato slices and basil and drizzle with 2 tablespoons of olive oil.
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