Mini Sweet Peppers Stuffed With Herbs De Provence Pesto
About
Assemble
Cut off the tops of each mini sweet pepper. Remove the peppers core and seeds, and stuff with pesto. Serve right away or arrange on a platter, cover, and refrigerate until ready to serve.
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Yield:
1.0 servings
Added:
December 1, 2009
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Print This RecipeIngredients
2 cups fresh spinach leaves
2 cups fresh basil leaves
2 cups fresh flat-leaf parsley
4 garlic cloves, minced
For the pesto
3/4 cup sprouted sunflower seeds [soak in water for 2 hours or more; drain]
3/4 cup pine nuts
2 tablespoons fresh squeezed lemon juice
1 tablespoon Herbs de Provence
Salt and freshly ground black pepper to taste
1 1/2 cups extra virgin olive oil
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