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Garbanzo-Stuffed Mini Peppers

Total Time

Prep/Total Time: 20 min.

Makes

32 appetizers

Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Garbanzo-Stuffed Mini Peppers Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended.
  2. Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.

Nutrition Facts

1 appetizer: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 36mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.

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