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Preheat the oven to 425 degrees F. Slice the bell peppers in half lengthwise and remove the stems and seeds.
Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle all over with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
Heat a saucepan over medium heat and add 1 tablespoon of olive oil. Add in the garlic with a pinch of salt and cook for 30 seconds. Add in the rice and cook, toasting it for 1 to 2 minutes. Add in the wine and cook for 2 minutes. Pour in the broth and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, adding a bit more stock if the rice seems to be drying out. Stir in the parmesan cheese and pesto until it’s combined.
Scoop the risotto mixture inside each pepper. Top with an extra drizzle of pesto if you love it. Top with mozzarella cheese.
Bake the peppers for 20 minutes, until the cheese is melty and golden. Remove the top with extra parmesan cheese, fresh basil and serve!