A food processor or chopper makes this dish easy!
Rubbery queso and chips, greasy sausage rolls, pigs in a blanket. Sometimes you want an appetizer that's healthy and tasty. Maybe you want a hearty side dish that's more substantial without being stodgy or resorting to ubiquitous potatoes. Walnut Pesto Stuffed Mini Peppers to the rescue!
This appetizer or veggie side dish is nutritionally sound and delicious.
Super healthy, these peppers pack in big taste. First, they're even sweeter than regular green bell peppers and mild not spicy.
Four ounces of peppers have a whopping 240% of your Vitamin C, more than an orange. They also are anti-inflammatory.
Super healthy, these little peppers pack in big taste!
The stuffing for these peppers is also heart-healthy with cilantro, onions, walnuts and the surprise ingredient -- a tin of sardines -- to add that rich umami flavor.
Whirl all the ingredients in a food processor for quick work in the kitchen.
Cilantro has been shown to cut the risk of heart disease, obesity and diabetes, raise energy levels and be good for our nails and hair.
Some people aren't fans of raw cilantro. However, this is chopped and cooked in with other ingredients. If you want to sub out the cilantro, try Italian flat leaf parsley or basil.
If you have some of the filling left over after you stuff the peppers, just bake it in a little cake on a sheet of parchment paper on a separate baking pan. Snip some fresh cilantro on top and serve with crackers.
If you're making this as a side dish, you could pair it with Broiled Salmon with Creamy Orange Sauce or a simple Crispy Roasted Chicken.
If you are putting this dish out as part of an appetizer spread, you could also try serving our 5-Minute Goat Cheese Log, Game Day Graze Board, or Pecan Pimento Cheese Bruschetta.
Walnut Pesto Mini Peppers
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
Makes approximately 20 peppers with some filling leftover the you can serve with crackers.
1 1/2 t ground cumin (coming)
Dash Tabasco or sriracha
2 T capers (drained)
2 cloves garlic
1 large onion
1 c toasted walnuts
1/3 c green olives (drained) (about 20 small olives)
3/4 c fresh cilantro (you can substitute Italian flat leaf parsley or basil)
2 T fresh dill
1 4 oz packaged oil-packed smoked sardines (sardines only, no liquid from the tin)
1/2 c parmesan cheese
3/4 t salt
1/2 t pepper
1 lime juice and zest
2 T olive oil
1 1 lb package of mini red, yellow and orange peppers
Preparation Instructions
1. Preheat oven to 400.
2. Combine all ingredients except the olive oil and peppers in a food processor.
3. Pulse into coarsely mixed paste.
4. Add 1 T olive oil.
5. Pulse a few more times to mix.
6. Lightly grease rimmed baking sheet.
7. Cut tops of bell peppers removing stem and then removing seeds from the inside of each.
8. With a case knife, stuff the peppers with the pesto filling.
9. Place on baking sheet.
10. Put 1 T olive oil in a tiny dish. Use a pastry brush to coat each pepper lightly with olive oil.
11. Bake for 18 minutes until peppers are vibrant and firm but soft.
12. Remove to serving platter.
13. Top with coarse sea salt if desired.
Opmerkingen