Garbanzo Stuffed Mini Peppers Recipes

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NO BAKE STUFFED MINI PEPPERS



No Bake Stuffed Mini Peppers image

No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.

Provided by Ginny McMeans

Categories     Appetizer

Time 20m

Number Of Ingredients 8

32 ounces sweet mini peppers, they come in a clear bag
15 ounces chickpeas, from a can, drained and rinsed
1/4 cup homemade almond mayonnaise (get the link to the recipe in the instructions below) If you choose to use store-bought dairy-free mayonnaise only use 3 tablespoons to start with.
1 tablespoon apple cider vinegar
1/2 teaspoon ground mustard
2 scallions, thinly sliced
1 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Cut the stem end off of the peppers. Slice lengthwise. Remove any seeds that are inside. Set aside.
  • Here is the recipe for Homemade Almond Mayonnaise. It is really flavorful too.
  • Place all of the remaining ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky.
  • Remove the blade and stir to make sure the mixture is blended well.
  • Stuff each pepper half with about 2 tablespoons of the chickpea mixture.
  • Set on a plate to serve. You may cover them with plastic wrap and keep in the refrigerator up to 3 days.

Nutrition Facts : ServingSize 2 Peppers, Calories 38 kcal, Carbohydrate 6 g, Protein 1 g, Sodium 80 mg, Fiber 1 g, Sugar 2 g

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