We welcome you to a bright, simple recipe that turns everyday bell peppers into an elegant, shareable dish. Halved and lightly oiled, these peppers roast quickly and cradle a seasoned chickpea and cream cheese filling that melts to a glossy finish.
The result is playful — tender pepper walls, creamy centers, and a golden top that invites a gentle pull. Think warm Italian herbs and parmesan for pizza-like charm, or a vegan route with tomatoes, basil, and extra virgin olive for fresh, olive-scented depth.
We designed this for easy prep and big impact: quick roasting, simple assembly, and reliable baking times make it ideal for weeknights, game day, or a polished appetizer course. Swap herbs, add heat, or change the cheese — the method stays steady and foolproof.
Key Takeaways
- A colorful, crowd-pleasing finger food that balances texture and flavor.
- Simple prep: halve, seed, roast briefly, stuff, and bake until melty.
- Versatile: creamy dairy or dairy-free vegan options available.
- Seasoning options range from Italian herbs to smoky cumin for spice.
- Perfect for entertaining — elegant, easy, and visually joyful.
Why You’ll Love This Recipe Right Now
When time is short and taste matters, this small-bite dish answers the call. We can prep the peppers in mere minutes, then let a hands-off bake finish the work—pre-roast 5–10 minutes, then 20–25 minutes to melt and meld.
Italian-seasoned, cheesy bites bring a familiar pizza-like warmth. The added chickpeas deliver plant protein and fiber, so these feel indulgent and balanced at once.
One lighter bell option runs about 183 calories per stuffed pepper, while a richer sautéed filling adds more fat and depth. Season with salt to taste and rely on pantry ingredients—garlic, dried herbs, and olive oil—for speed.
We love the flexibility: serve as a vibrant side, a snack for boards, or a playful starter before a cozy main. For a full method and variations, see our take on chickpea-stuffed peppers.
- Fast: quick prep, short bake time.
- Comforting: familiar flavors with fresh brightness.
- Practical: pantry-friendly, kid-approved, and versatile.
Garbanzo-Stuffed Mini Peppers Ingredients and Helpful Tools
Start with three reliable ingredients and build layers of texture and flavor.
We gather purposeful ingredients for a filling that sings. Begin with mini bell peppers, a can of chickpeas, and a drizzle of olive oil to coax sweetness during a brief pre-roast of 5–10 minutes.
Seasoning and aromatics
Brighten the bowl with fresh garlic or garlic powder, a pinch of salt, cracked pepper, and Italian herbs to lift the profile.
Creamy, melty, and crunchy
Fold in plain cream cheese and shredded parmesan for savory melt. Add breadcrumbs for crunch and halved tomatoes or chopped onion for color.
- Use a hand blender to smooth the mixture.
- Measure with a cup to portion evenly.
- Arrange halves in a 9×13-inch dish or sheet pan for even baking.
| Item | Purpose | Swap |
|---|---|---|
| Chickpeas | Body and protein | Mashed white beans |
| Cream cheese | Richness | Vegan cream or hummus |
| Breadcrumbs | Crunch | Toasted nuts |
Step-by-Step: From Prep to Perfect Bake
We walk through each simple move so the result is reliable — tender, bright, and warmly cheesy.
Prep the peppers
Preheat the oven to 350°F. Halve each pepper lengthwise, scoop out seeds, and give each half a light gloss of olive oil.
Make the chickpea mixture
Combine chickpeas with cream cheese, breadcrumbs, a pinch of salt, and garlic or garlic powder. Add Italian seasoning and use a hand blender to smooth to the texture you like.
Stuff and top
Spoon the filling into each pepper half so it domes slightly. Sprinkle shredded parmesan or vegan cheese on the top. Breadcrumbs add a light crunch if you wish.
Bake times and temps
Bake the filled minis for 20–25 minutes—just enough time for centers to heat and the cheese to melt and brown. For larger bell peppers, cover and bake at 375–400°F for 30–45 minutes, then uncover 10–25 minutes to finish the color.
- Quick tip: Pre-roast halves 5–10 minutes to coax sweetness and keep structure.
- Watch cues: Edges tender, centers hot, tops glossy with light gold.
Flavor Variations and Smart Substitutions
A few smart swaps transform this snack into pizza, garden, or smoky styles. We show simple riffs that keep the method intact while shifting the taste and texture.
For a pizza-inspired bite, fold Italian seasoning and parmesan into the cream base for a cozy, familiar flavor. Add a scant cup of chopped tomato for a bright finish.
For a herby-tomato version, stir chopped basil, onion, and cherry tomatoes into the mixture. Season with salt and cracked black pepper.
To add heat, sauté scallions and jalapeño with garlic. Spice the chickpea filling with cumin and chili powder, then finish with lemon for lift.
Dairy-free swaps work beautifully—grated vegan cheese, hummus, or guacamole replace cream cheese with lush results. Use a light brush of olive oil so the bell halves stay tender without greasiness.
| Variation | Key additions | Bake minutes / Notes |
|---|---|---|
| Pizza | Italian herbs, parmesan, tomato | 20–25 minutes; golden top |
| Herby-Tomato | Basil, onion, cherry tomatoes | 20–25 minutes; juicy contrast |
| Spicy | Jalapeño, cumin, chili powder, lemon | 22–27 minutes; bright finish |
| Dairy-free | Vegan cheese, hummus or guac | 25–30 minutes; may need extra minutes from chilled or frozen |
Make-ahead & freezer tips: Assemble and refrigerate up to a day. To freeze, pre-freeze on a sheet, bag, then bake from frozen—add a few extra minutes until hot through.
Garbanzo-Stuffed Mini Peppers
Equipment
- 1 Small skillet For toasting cumin seeds
- 1 Food processor To blend the chickpea filling
- 1 Small spoon For stuffing the mini peppers
- 1 Cutting board For halving and deseeding peppers
- 1 Sharp knife For cutting mini peppers
Ingredients
- 1 tsp whole cumin seeds Toasted in a dry skillet
- 1 can garbanzo beans (chickpeas) Rinsed and drained
- 1/4 cup fresh cilantro leaves Packed
- 3 tbsp filtered water —
- 3 tbsp apple cider vinegar Packed
- 1/4 tsp fine salt —
- 16 miniature sweet peppers Halved lengthwise and deseeded
- — fresh cilantro leaves For garnish
Instructions
- Toast the Cumin Seeds: Place a small dry skillet over medium heat. Add the whole cumin seeds and toast for 1–2 minutes, stirring frequently, until they release a warm, nutty aroma.
- Prepare the Chickpea Mixture: Transfer the toasted cumin seeds to a food processor. Add the garbanzo beans (rinsed and drained), fresh cilantro leaves, filtered water, apple cider vinegar, and fine salt. Pulse several times until the mixture is smooth but still slightly textured, similar to thick hummus.
- Bake the Mini Peppers: Arrange the halved and deseeded miniature sweet peppers on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 10–12 minutes, until slightly tender but still holding their shape. Let them cool for 5 minutes.
- Stuff the Mini Peppers: Arrange the halved and deseeded miniature sweet peppers on a cutting board. Using a small spoon, fill each pepper half generously with the chickpea mixture, pressing lightly so it stays in place.
- Garnish and Chill: Top each stuffed pepper with a few fresh cilantro leaves for a burst of color and flavor. Transfer to a serving platter, cover, and refrigerate until ready to serve.
Notes
- or a creamier texture, add 1 tablespoon of extra virgin olive oil to the chickpea mixture.
- You can replace half of the apple cider vinegar with fresh lemon juice for a brighter flavor.
- Prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator.
- If serving cold, bake the peppers ahead, let them cool completely, then stuff just before serving to maintain freshness.
- This recipe works well with other fresh herbs like parsley or mint if you prefer a different flavor profile.
- Perfect as a warm or cold appetizer for parties, picnics, or healthy snacks.
