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pesto-mini-bell-peppers-recipe

Pesto Mini Bell Peppers Recipe

Delicious vegan mini bell peppers stuffed with homemade pesto.
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Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 12 pieces Mini Bell Peppers
  • 1 cup Fresh Basil Leaves
  • ¼ cup Pine Nuts toasted
  • 2 cloves Garlic minced
  • ¼ cup Olive Oil
  • 2 tablespoons Nutritional Yeast
  • 1 tablespoon Lemon Juice freshly squeezed
  • to taste Salt and Pepper

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Cut mini bell peppers in half and remove seeds.
  3. Place bell peppers on a baking sheet, cut side up.
  4. In a blender, combine basil, pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
  5. Spoon pesto into each bell pepper half.
  6. Bake for 10 minutes or until peppers are tender.
  7. Serve warm or at room temperature.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 150mg | Potassium: 250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 60mg | Calcium: 30mg | Iron: 1mg

Keywords

Bell Peppers, Pesto, Vegan
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