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Garbanzo-Stuffed Mini Peppers

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    32 appetizers


  • 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


  • 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.
  • 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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Average Rating:
  • Janell
    Sep 2, 2020

    I like hummus but this was awful. All that vinegar mixed with the chickpeas was bad.

  • Kamie
    Feb 6, 2020

    So good! Fresh and flavorful. I used lemon juice instead of vinegar. Zero point snack for Weight Watchers.

  • aoneill1031
    Jan 13, 2020

    DIY hummus with bell peppers. Cute appetizer for company watching what they eat!

  • I_Fortuna
    Nov 9, 2017

    This is actually a type of hummus. You can use lemon juice instead of vinegar. I love those mini bells but they are not as sweet as the full size bells I use. I use the Red bells which are nice and sweet and would be better for this filling in my opinion. Otherwise, well done!

  • justmbeth
    Jan 26, 2017

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

  • cindihartline
    Aug 11, 2015

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