GARBANZO STUFFED MINI-PEPPERS
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.
Provided by Taste of Home
Categories Appetizer Snack Veggie Side-Dish
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : ServingSize 0.5 pepper, Calories 25 kcal, Carbohydrate 4 g, Protein 0.8 g, Sodium 40 mg, Fiber 0.8 g, Sugar 2 g
NO BAKE STUFFED MINI PEPPERS
No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.
Provided by Ginny McMeans
Categories Appetizer
Time 20m
Number Of Ingredients 8
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
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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 32 appetizers.
Number Of Ingredients 8
Steps:
- 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 : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
GARLIC AND HERB STUFFED MINI PEPPERS
These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
- Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
- In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
- In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
- Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g
MINI STUFFED PEPPERS
Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
- Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
- Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g
CHICKPEA STUFFED BELL PEPPERS
Make and share this Chickpea Stuffed Bell Peppers recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h15m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
- Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
- Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
- Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
- Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.
Nutrition Facts : Calories 309, Fat 6, SaturatedFat 0.9, Sodium 551.3, Carbohydrate 54.9, Fiber 10.1, Sugar 6.4, Protein 11.2
CHEESY SAUSAGE-STUFFED MINI PEPPERS
These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.
Provided by JimmyDean
Categories Stuffed Bell Peppers
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
- In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
- Top each pepper with additional cheese, and bake for 10 to 15 minutes.
- Carefully remove the peppers from the oven and let cool for 5 minutes before serving.
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