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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
