They're a little lighter and fresher. and they're also milder - the only slightly spicy bit is the garnish. The sweet flavor of the peppers shines through, and the cheese plays a starring role.
Speaking of the garnish, the Piment d'Espelette is my new favorite paprika. Instead of a fine grind, it's tiny flakes, and it's a little spicy.
Stuffed Sweet Mini Peppers
2 ounces blue cheese
2 ounces Monterrey Jack cheese
4 ounces cream cheese
1 tablespoon Frieda's tomato pesto
Piment d'Espelette for garnish
Mini sweet peppers, as needed
Combine the cheeses and pesto in the bowl of your food processor. Pulse, then process until the mixture is mostly smooth. It's fine if there are tiny bits of the Monterrey Jack and the pesto, but you don't want large chunks.
If you don't have the tomato pesto, sundried tomato would be fine. Or, omit it.
Cut the peppers in half, lengthwise, then remove the stem and seeds.
Fill the peppers with the cheese mixture, then garnish each with a sprinkle of the Piment or with paprika, as desired.
Serve chilled or at room temperature.
This makes about a cup of filling and fills about a dozen peppers, depending on how big your mini peppers are, and how full you fill them.
I received the mini peppers and the tomato pesto from Frieda's Specialty Produce at no cost. I was not required to write about them.