Well, stuffed Yummies, to be more precise.
Yummy peppers are juicy, thick-walled, two-bite little bells that are perfect for jamming with tuna salad, chicken salad, or pesto and cheese, which is perhaps my favorite way to eat them.
In fact, we popped about a dozen between the two of us Sunday while waiting for Rio’s closing ceremony to begin.
Stunningly colorful, delicious—and so easy to pull together—you’ll find yourself tempted by the two-pound bags at the grocery store, even at the height of pepper-packed late CSA season.
Pesto-Stuffed Yummy Peppers
Use your favorite homemade or store-bought pesto here. Mine was a Sunday garden blend of about 80-20 basil-oregano. I didn’t have any pine nuts in the house, so I tossed in some toasted, slivered almonds.
- 15-18 Yummy or other small, sweet peppers, washed
- 6 oz fresh goat cheese, crumbled and softened
- 1/3 cup pesto (pretty much any kind’ll do)
