These jalapeno peppers are stuffed with pesto pasta, tomatoes, and cheese. Although, it's not your typical jalapeno popper recipe, they are the perfect snack, appetizer, or side.
Cook the pasta according to the package directions.
While the pasta is cooking, prep the jalapenos. With gloves on wash, dry, and cut the jalapenos in half horizontally. Remove the membrane and seeds.
Slice the tomatoes, cube the mozzarella, and crumble the feta.
When the pasta is done drain it. Then mix the pasta, pesto, tomato, mozzarella, and feta.
Spoon the pasta mixture into the hollow jalapeno halves and place on a baking pan or grill-safe pan.
TO BAKE
Preheat to 425°F, line your baking pan with parchment paper or aluminum foil. Place the filled jalapenos on the baking pan and bake for 10-15 minutes or until the cheese is melted.
TO GRILL
Place jalapenos on a grill pan or grill-safe pan. Grill on medium-low 10-15 minutes or until cheese is melted.