Mini Sweet Peppers Stuffed with Herbs de Provence Pesto

I absolutely love pesto. When I veer from the traditional tried and true pesto recipe, I like to experiment with different ingredients and flavor combinations. For this pesto recipe I added a little bit of Provence. The star ingredient: Herbs de Provence.

You can serve pesto many ways: toss it with raw zucchini pasta, as a dip with veggies or raw crackers, as a sauce for raw pizza, or as a spread for a raw sandwich or wrap. Another option is to use pesto as a stuffing. Herbs de Provence pesto found a home inside the shell of mini sweet peppers. The crunch of these peppers paired with the savory richness of the pesto make a great crowd pleasing appetizer, and another good thing, it is so simple to make.

Mini Sweet Peppers Stuffed with Herbs de Provence Pesto

The pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to one month.

Herbs de Provence Pesto

Blend all the ingredients in a blender or food processor until smooth.

Yield 4 1/2 cups

Assemble

Cut off the tops of each mini sweet pepper. Remove the peppers core and seeds, and stuff with pesto. Serve right away or arrange on a platter, cover, and refrigerate until ready to serve.

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