These brie and pesto stuffed mini peppers are a delicious, easy appetizer perfect for healthy snacking, parties, and even game day. Free from: wheat/ gluten, soy, egg, fish, shellfish, tree nuts, peanuts
Preheat oven to 400 degrees and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Place sliced bell pepper halves cut-side up on your baking sheet. Fill each pepper half with brie cheese. I find it easiest to slice the brie into 12 portions and use clean fingertips to spread along the inside of the peppers. Top each brie-filled pepper half with ½ teaspoon pesto.
Bake for 10-12 minutes, or until cheese is bubbling and melted.
Transfer immediately to a serving platter and serve warm.
Nutrition information is per piece (per stuffed mini pepper half). Nutrition information will vary based on pesto used.