Cheese-Stuffed Roasted Peppers
These gooey, super-cheesy peppers make the perfect vegetarian appetizer and come together in minutes. This Italian inspired dish is both savory and rich, with a subtle hint of sweetness. It’s best in late summer through early fall, when you can substitute fresh peppers for jarred but either way it's a crowd-pleaser year round.
INGREDIENTS: All you need is 1 pack of THE BIG MOO OH SO ORIGINAL, a jar of whole fire-roasted red peppers or mini multicolored fresh peppers, ¼ cup pesto (homemade or store bought) and 2 tablespoons olive oil.
DIRECTIONS: Preheat the oven to 350. Cut THE BIG MOO into 8 even pieces. Using a spoon, carefully add a teaspoon of pesto to the bottom of each pepper and add a piece of THE BIG MOO. Place the stuffed peppers to a baking dish and drizzle with olive oil. Cover and bake for 15 minutes, remove the foil for the last 5 minutes. Serve immediately.