Pregnancy Friendly Basil Pesto Stuffed Mini Peppers

Total time33 min

Prep time15 min

Cook time18 min

Pregnancy Friendly Basil Pesto Stuffed Mini Peppers

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the peppers

1 lb mini sweet peppers (about 16–18 peppers), halved lengthwise and seeded
1 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
See all
¼ tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
3 tbsp pine nuts
⅓ cup finely grated parmesan cheese
3 tbsp garlic-infused olive oil
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For serving

extra parmesan cheese, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a food processor, combine the basil leaves, pine nuts, Parmesan, lemon juice, salt, and black pepper. Pulse 6–8 times until coarsely chopped. With the processor running, drizzle in the 3 tbsp garlic-infused olive oil and process until the pesto is smooth but still has some texture, about 20–30 seconds. Scrape down the sides as needed.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!