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