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Pesto Dip Pepper Poppers

Serves 6

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    Pesto Dip Pepper Poppers

    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.

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    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.

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      This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.