Taste of Home
Garbanzo-Stuffed Mini Peppers
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 32 pieces.
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
Ingredients
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1 teaspoon cumin seeds
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1/4 cup fresh cilantro leaves
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3 tablespoons water
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3 tablespoons cider vinegar
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1/4 teaspoon salt
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16 miniature sweet peppers, halved lengthwise
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Additional fresh cilantro leaves
Directions
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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.
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2.
Spoon into pepper halves. Top with additional cilantro. Refrigerate peppers until serving.
Nutrition Facts
1 piece: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 36mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.
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