Pesto Dip Pepper Poppers
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
Instructions
- In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
- 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.
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