Avocado Pesto Stuffed Peppers

1. 1

   Cut the stems off of the peppers and use a spoon to remove the seeds.

2. 2

   In a bowl with a fork (or in a food processor) mash up the avocados and pesto until creamy. Add a pinch of salt.

3. 3

   Using a big ziplock bag with the corner snipped off (the stronger freezer bags work the best), pipe the mixture into mini sweet bell peppers with the stems chopped off. Serve as an appetizer or side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.