Cheese And Pesto Mini Pepper Poppers

Saturday is Farmer's Market morning. I got a great haul: Zucchini (plans for Zucchini "Pasta" and more Fish Foil Packets this week), Onions, Apples (I have an urge to dip), Eggs, Avocado (Turkey Avocado Melted Roll-ups maybe), Cherry Tomatoes, and Persian Cucumbers. I also stopped at Costco, Target, and Trader Joe's (addicted to their Gazpacho.) 

At Costco I bought a bag of Mini Peppers. I don't know why. I didn't really have a plan. They just looked so pretty. I took most of the bag and roasted them with a couple of red onions for use this week in Salads and maybe a Tortilla Pizza and a few turned into this yummy, easy (Hello?! 3 ingredients), healthy appetizer well... in today's case it was lunch (I ate a few with a little green salad) Way better for you than those batter covered jalapeno poppers and prettier I think...


Shelly's Cheese and Pesto Mini Pepper Poppers (say that 3 times fast)

Mini Peppers
Cheesesticks (any flavor)
Storebought Pesto Sauce (or Homemade)

Make a small cut out in each mini pepper and pull out the seeds. Rinse and pat dry.


Stuff each pepper with about 1/3 of a cheese stick. Spoon in a 1/2 teaspoon of pesto sauce.


Bake at 400 for 30 minutes on a foil lined baking tray.



Would be an awesome appetizer for a party, game night, romantic evening under the stars (as if.) Serve leftovers for breakfast with scrambled eggs.

Some other Eggface "Stuffed" Peppers:

Shelly's Philly Cheesesteak Stuffed Peppers
Shelly's Burrito Peppers 
Shelly's Cottage Stuffed Peppers 
Shelly's Mini Cheese Stuffed Peppers
Shelly's Turkey Stuffed Peppers


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