Yummy Stuff

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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.

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A polychromatic platter of pesto-filled peppers screams fresh and summer and simple.

 

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)
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I did a giant basil harvest Sunday afternoon, putting up four containers of pesto (minus the cheese) into the freezer. The peppers were a good reason to leave the last jar out.
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Flip each pepper to find the side that’s most stable, then lop off about a third from the opposite side. Use your fingers (or a small spoon) to scrape out the membrane and any seeds, leaving a nice “cup” for you to fill. Save the trimmings for a salad later.
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Stir together the goat cheese and the pesto.
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Arrange the pepper shells on a lined baking sheet. Spoon in the pesto-cheese mixture.
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Bake at 375° for about 15 minutes, until the cheese is bubbly and starting to brown. Serve warm or at room temperature.

 

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