Pesto Dip Pepper Poppers

Get the party started with these 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.

Pesto Dip Pepper Poppers

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Ingredients

• 1 1/2 cups cooked or canned navy beans
• 1/2 cup soft tofu
• 1 cup fresh basil
• 2 Tbsp extra-virgin olive oil
• Juice of 1/2 lemon
• 1 garlic clove chopped
• 1/2 tsp salt
• 12 mini bell peppers

Ingredients 1 1/2 cups cooked or canned navy beans 1/2 cup soft tofu 1 cup fresh basil 2 Tbsp extra-virgin olive oil Juice of 1/2 lemon 1 garlic clove chopped 1/2 tsp salt 12 mini bell peppers

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Instructions

1. In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
2. 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.

Recipe Notes

Per serving: 137 calories; 6 g protein; 6 g total fat (1 g sat. fat); 16 g total carbohydrates (2 g sugars, 6 g fiber); 196 mg sodium