Garbanzo-Stuffed Mini Peppers

 

Garbanzo Stuffed Mini-Peppers

Taste of Home

These garbanzo-stuffed mini peppers make for a delicious and easy snack or appetizer. They are also a great side dish for parties and pot-lucks.

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Prep Time 20 minutes mins

Course Appetizer, Snack, Veggie Side-Dish

Cuisine American, Mediterranean

Servings 32

Calories 25 kcal

Equipment

• Food processor

Ingredients

  

• 1 can (15-ounce) garbanzo beans
• 1/4 cup fresh cilantro (plus more for garnish)
• 3 tablespoons water
• 3 tablespoons cider vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 16 miniature sweet peppers

Instructions

 

• Wipe off the top of the garbanzo bean can. Drain and rinse beans.
• Wash peppers and cilantro leaves. Pat dry.
• In a food processor, place cumin powder, garbanzo beans, cilantro, water, vinegar, and salt.
• Pulse the mixture in the food processor for 30 seconds to one minute, or until blended.
• Slice peppers in half lengthwise. Remove seeds and membranes.
• Spoon the mixture into the pepper halves.
• Top with cilantro to garnish, and refrigerate until serving.

Notes

Smart Shopping Tips

• You can keep leftover cilantro fresh longer by wrapping a damp paper towel around the bottom of the stems and placing in a plastic bag in the refrigerator.

 

Cooking & Serving Tips:

• If no-salt added or reduced sodium garbanzo beans are not available, rinsing them under running water will reduce the total amount of sodium by about half.
• You can replace the cilantro with fresh basil or Italian or curly parsley.
• You can bring out more of the flavor of the ground cumin, through “blooming.” This is done by mixing the powder with a liquid (water, vinegar, etc.) until it forms a paste, then heat it over medium heat on an oiled pan until the liquid has evaporated. Make sure to remove the powder from the heat quickly afterwards to prevent burning.