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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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