Cheese-Stuffed Roasted Peppers

A cheesey effortless Italian side dish or appetizer that comes together in minutes. 

Serves 3-4


  • 1 8oz package THE BIG MOO OH-SO ORIGINAL
  • 1 jar whole fire-roasted red peppers or mini multicolored fresh peppers
  • ¼ cup pesto (homemade or store bought)
  • 2 tablespoons olive oil


  1. Preheat the oven to 350. 
  2. Cut THE BIG MOO into 8 even pieces.
  3. Using a spoon, carefully add a teaspoon of pesto to the bottom of each pepper and add a piece of THE BIG MOO.
  4. Add the stuffed peppers to a baking dish and drizzle with olive oil. 
  5. Cover and bake for 15 minutes, remove the foil for the last 5 minutes. Serve immediately. 

You might also enjoy our recipe for THE BIG MOO Margarita Skillet


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