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Garbanzo-Stuffed Mini Peppers

 Garbanzo-Stuffed Mini Peppers
Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California
32 ServingsPrep/Total Time: 20 min.


  • 1 teaspoon cumin seeds
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons water
  • 3 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 16 miniature sweet peppers, halved lengthwise
  • Additional fresh cilantro leaves


  • In a dry small skillet, toast cumin seeds over medium heat 1-2
  • minutes or until aromatic, stirring frequently. Transfer to a food
  • processor. Add garbanzo beans, cilantro, water, vinegar and salt;
  • pulse until blended.
  • Spoon into pepper halves. Top with additional cilantro. Refrigerate
  • until serving. Yield: 32 appetizers.
Nutritional Facts: 1 appetizer equals 15 calories, trace fat (trace saturated fat), 0 cholesterol, 36 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.