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.
Prep Time 20 minutes
Course Appetizer, Snack, Veggie Side-Dish
Cuisine American, Mediterranean
Servings 32
Calories 25 kcal


  • Food processor


  • 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


  • 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.


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.
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