Mini Sweet Peppers Stuffed With Herbs De Provence Pesto

Ingredients

2 cups fresh spinach leaves
2 cups fresh basil leaves
For the pesto
3/4 cup sprouted sunflower seeds [soak in water for 2 hours or more; drain]
3/4 cup pine nuts
1 tablespoon Herbs de Provence
Salt and freshly ground black pepper to taste

Preparation

1
Blend all the ingredients in a blender or food processor until smooth.

Tools

 



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.

Read the post for this recipe here.

Yield:

1.0 servings

Added:

Tuesday, December 1, 2009 - 1:59am

Creator:

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