Back to Garbanzo-Stuffed Mini Peppers

Print Options


Card Sizes

Garbanzo-Stuffed Mini Peppers Recipe

Garbanzo-Stuffed Mini Peppers Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:32 servings


  • 1 teaspoon cumin seeds
  • 1 can (15 ounces) 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


  • 1. 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 chickpeas, cilantro, water, vinegar and salt; pulse until blended.
  • 2. Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving. Yield: 32 appetizers.

Nutritional Facts

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

Reviews for Garbanzo-Stuffed Mini Peppers

Sort By :

Average Rating
justmbeth User ID: 1196484 260342
Reviewed Jan. 26, 2017

"I didn't care much for these. Nice flavors but didn't meld well with raw peppers."

cindihartline User ID: 6608007 231078
Reviewed Aug. 11, 2015

"I absolutely loved this recipe, delicious. Such great flavor!"

Loading Image