GREEK HUMMUS STUFFED MINI PEPPERS
Add a creamy balance to crunchy sweet peppers with Greek Hummus Stuffed Mini Peppers. Add your favorite herbs to this hummus stuffed mini peppers recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut tops off peppers. Remove and discard seeds.
- Combine remaining ingredients; spoon into peppers.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 2 g, Protein 4 g
HUMMUS STUFFED PEPPERS
Sweet mini-peppers are stuffed with creamy hummus for a deliciously simple bite-sized finger food! These are perfect for a healthy appetizer or after school snack.
Provided by Liz Thomson
Categories Appetizer
Time 10m
Number Of Ingredients 3
Steps:
- Slice each pepper lengthwise.
- Use a spoon to scrape out any seeds.
- Fill each pepper with 2-3 teaspoons of hummus.
- Sprinkle with chopped parsley or fresh herbs.
- Serve immediately or cover with plastic wrap and store in the refrigerator for up to 1 hour.
Nutrition Facts : ServingSize 5 stuffed peppers, Calories 138 calories, Sugar 4.1 g, Sodium 152.5 mg, Fat 5.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 18 g, Fiber 4.4 g, Protein 3.9 g, Cholesterol 0 mg
HUMMUS STUFFED MINI SWEET PEPPER APPETIZER RECIPE
Provided by Sarah Walker Caron
Time 15m
Number Of Ingredients 7
Steps:
- Lay out the mini sweet pepper halves and fill with hummus.
- In a small bowl, stir together the carrots, cucumbers, red onions, lemon zest, salt and pepper. Let sit for five minutes, then spoon on top of the mini sweet peppers.
- Serve immediately, or chill in a covered container.
HUMMUS-STUFFED MINI SWEET PEPPERS
Steps:
- Roast the peppers: Preheat oven to 450 degrees F. Line one large baking sheet with parchment paper. Once the oven preheats, place ½ pound of peppers on the baking sheet. Leave the peppers whole for roasting (no need to remove stems or seed them at this point). Bake on middle rack for 20-25 minutes until the skin is lightly charred and soft. The peppers should slightly collapse. Remove baking sheet from oven and allow peppers to cool before handling. Once cooled, the stem should easily pop off along with the seeds. These peppers do not have many seeds and it is okay if some seeds remain. Discard the stems and any seeds and place the roasted peppers in a large food processor. There is no need to remove the skin off the peppers.
- Make the hummus: To the food processor, add the garbanzo beans, water, tahini, garlic, salt and pepper. Process for at least one minute. For an even smoother hummus, continue to process another couple minutes if you have time. Taste and adjust seasonings if needed. You can serve this hummus on its own with raw veggies, chips, crackers or pretzels. If serving as a dip, place hummus in a bowl and garnish with a drizzle of extra virgin olive oil, fresh parsley and a sprinkle of smoked paprika. Or, you can use the hummus to stuff additional peppers for a fun, bite-sized, easy pick-up appetizer.
- Stuff the peppers: If stuffing the peppers, halve them lengthwise, remove seeds and gently fill with hummus using a small spoon. Sprinkle each mini pepper bite with a small drizzle of extra virgin olive oil and a sprinkle of fresh parsley and smoked paprika (as shown in pictures).
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
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