Sweet Mini Peppers Stuffed with cream cheese

Fresh Pesto Ingredients

  • 2 cups fresh cilantro
  • 2 small garlic cloves
  • 3/4  cup toasted walnuts
  • Small pinch of sea salt
  • 1/2 cup Parmesan cheese
  • 1 cup olive oil
  • 1/3 cup fresh orange juice
  • Put all of the above ingredients in a blender or a food processor and puree.

Additional Ingredients

  • 30 red, yellow, orange Sweet Mini Peppers
  • 18 ounces cream cheese or goat cheese

Preheat oven to 350. Leaving stem on the peppers, slice peppers and remove the seeds. Fill each pepper with cheese. Arrange peppers on a baking sheet, drizzle with a touch of olive oil and bake for about 8-10 minutes until peppers are tender and a touch crispy. Remove from oven and arrange on a platter & spoon pesto on top of each pepper.

Mama Bon says: Save left over pesto—it’s great on grilled chicken, warm potatoes or just slather a piece of toast. Buen Apetito