Back to Recipes
Mini Sweet Peppers Stuffed With Herbs De Provence Pesto
Ingrid
Approximately 4 cups of pesto, enough to stuff multiple mini sweet peppers.
BeginnerAssemble 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.
Total Steps
1
Ingredients
11
Tools Needed
2
Related Article
http://www.akitachow.com/blog/2009/11/29/savory-oatmeal/Ingredients
- 2 cup <a href="/QWH3NS3L">fresh spinach </a>leaves
- 2 cup fresh <a href="/7KHW5QYZ">basil </a>leaves
- 2 cup fresh flat-leaf <a href="/GKXHVZLV">parsley</a>
- 4 <a href="/FQRPFPP6">garlic cloves,</a> minced
- 0 For the pesto
- 0.75 cup sprouted <a href="/P67NZDF2">sunflower seeds </a>[soak in <a href="/PXTR53Z5">water </a>for 2 hours or more; drain]
- 0.75 cup <a href="/7SLNX387">pine nuts</a>
- 2 tablespoon fresh squeezed <a href="/PCGHNLWF">lemon juice</a>
- 1 tablespoon <a href="/84HVDSMF">Herbs </a>de Provence
- 0 <a href="/7WDLGSY7">Salt </a>and freshly ground <a href="/SWV3CGDQ">black pepper </a>to taste
- 1.5 cup <a href="/RDCCKVJD">extra virgin olive oil</a>
Instructions
1
Step 1
<a href="/S6W4FR7F">Blend </a>all the ingredients in a <a href="/S6W4FR7F">blender </a>or food processor until smooth.
Tools & Equipment
Food processor
Blender