Advertisement
Pesto Dip Pepper Poppers
Serves 6
Sweet baby peppers serve as a nutritious delivery method for this pesto-like dip. You can also spread the dip into celery crevices. Soft tofu is a dairy-free way to give the dip a creamy texture. The peppers can be stuffed up to a day in advance and kept chilled.
Advertisement
Ingredients
- 14 oz (398 mL) can navy beans, rinsed and drained
- 1/2 cup (125 mL) soft tofu
- 1 cup (250 mL) fresh basil leaves
- 2 Tbsp (30 mL) extra-virgin olive oil
- Juice of 1/2 lemon
- 1 garlic clove, chopped
- 1/2 tsp (2 mL) salt
- 12 mini bell peppers
Nutrition
Per serving:
- calories 137
- protein 6 g
-
total fat
6 g
- sat. fat 1 g
-
total carbohydrates
16 g
- sugars 2 g
- fibre 6 g
- sodium 196 mg
Directions
01
In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
02
Slice off tops of bell peppers and remove seeds inside with either a small knife or your finger. Using small spoon, stuff peppers with dip.
