Garbanzo-Stuffed Mini Peppers
Colorful mini sweet peppers filled with a flavorful chickpea and cumin blend, creating a crunchy, healthy two-bite cold appetizer ready in just 20 minutes.
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.
Nutrition
Serving: 150gCalories: 60kcalCarbohydrates: 11gProtein: 3gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 145mgPotassium: 285mgFiber: 3gSugar: 3gVitamin A: 1480IUVitamin C: 85mgCalcium: 28mgIron: 1mg
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