I made this finger food at my last girl’s night for a healthy twist on our typical wine and cheese night. The mix of avocado and pesto might be my new favorite combo!
Avocado-Pesto Stuffed Peppers
- mini sweet bell peppers
- 2 ripe avocados
- 2 tablespoons of your favorite pesto
- pinch of salt
- Cut the stems off of the peppers and use a spoon to remove the seeds.
- In a bowl with a fork (or in a food processor) mash up the avocados and pesto until creamy. Add a pinch of salt.
- 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 and enjoy!