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.
Pesto Dip Pepper Poppers
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:
- calories137
- protein6 g
- total fat6 g
- sat. fat1 g
- total carbohydrates16 g
- sugars2 g
- fibre6 g
- sodium196 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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
