Cut the stems off of the peppers and use a spoon to remove the seeds.
In a bowl with a fork (or in a food processor) mash up the avocados and pesto until creamy. Add a pinch of salt.
Using a big ziplock bag with the corner snipped off (the stronger freezer bags work the best), pipe the mixture into mini sweet bell peppers with the stems chopped off. Serve as an appetizer or side dish.
Erin Gleeson is a food photographer and blogger for The Forest Feast, www.theforestfeast.com, which she started after moving from NYC to a cabin in the woods. Her photos have appeared in numerous magazines, newspapers and cookbooks including The New York Times Dining Section and The James Beard Foundation, and her first cookbook, The Forest Feast, comes out next year (Spring 2014, Abrams). More of her work can be seen at www.theforestfeast.com.