Preheat oven to 350. Leaving stem on the peppers, slice peppers and remove the seeds. Fill each pepper with cheese. Arrange peppers on a baking sheet, drizzle with a touch of olive oil and bake for about 8-10 minutes until peppers are tender and a touch crispy. Remove from oven and arrange on a platter & spoon pesto on top of each pepper.
Mama Bon says: Save left over pesto—it’s great on grilled chicken, warm potatoes or just slather a piece of toast. Buen Apetito