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
Ingredients
- 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
Reviews
I like hummus but this was awful. All that vinegar mixed with the chickpeas was bad.
So good! Fresh and flavorful. I used lemon juice instead of vinegar. Zero point snack for Weight Watchers.
DIY hummus with bell peppers. Cute appetizer for company watching what they eat!
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!
I didn't care much for these. Nice flavors but didn't meld well with raw peppers.
I absolutely loved this recipe, delicious. Such great flavor!