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  • Writer's pictureNikki Bidun

Pesto Pepper Poppers

Updated: Nov 6, 2022

This is one of my easiest recipes. I love making these when watching a game, they are packed with flavor and a perfect hand-held bite.



Components

There are 5 ingredients in these

  • Mini Peppers

  • Cheese

  • Pesto

  • Olive Oil

  • Salt

Stuffing each pepper with cheese and pesto then broiling them makes these peppers little gems. You can also air-fry these on the broiler setting for the same char.


This recipe is very easy to personalize, here are some other variations


  • Spicy Pesto Poppers- stuff with a pepper jack or cheddar cheese and pipe in some hot salsa

  • Toss peppers with about 3 tbsp olive oil. Add more as necessary to coat. Salt and pepper generously and toss. Place peppers on one even layer on the broiling pan.



Dietary Information

This recipe is vegetarian and gluten free.


 

Pesto Pepper Poppers

20 minutes




Ingredients

- 1 bag mini bell peppers (about 20 peppers)

- 1 block sharp cheddar cheese

- about 1/4 cup pesto

- olive oil

- salt

- pepper








Method

  1. Preheat the broiler or air fryer (if preheating needed) to high. Line the broiler pan or air fryer tray with aluminum foil.

  2. Cut cheese into batons that are about an inch long with a cmXcm base. Spoon pesto into a ziplock bag and push to one corner. Snip the corner to make a small hole.

  3. To prepare peppers: using a paring knife, slit the peppers lengthwise down the middle to create a pocket. Cut only through one side of the pepper and stop cutting before the bottom of the pepper.

  4. Stuff the peppers: Pipe about a teaspoon of the pesto inside the pocket of a mini pepper. Wedge in the cheddar block and close the pepper. Place in a large mixing bowl. Repeat with all peppers.

  5. Toss peppers with about 3 tbsp olive oil. Add more as necessary to coat. Salt and pepper generously and toss to coat. Place peppers on one even layer on the broiling pan.

  6. Broil or air fry peppers for 3 minutes or until charred. Flip using tongs and cook another 3 minutes.

  7. Remove and let cool a few minutes- the cheese pulls WILL last, I swear. Enjoy!

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