Hummus Stuffed Peppers Recipes

STUFFED PEPPERS WITH WILD RICE AND HUMMUS

Stuffed Peppers with Wild Rice and Hummus image

Hummus adds creaminess and protein to this vegetarian dish. For a mild kick, sub in poblanos for the bell peppers.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

2 cups cooked wild rice
1 cup hummus
1/3 cup chopped toasted walnuts
1/3 cup chopped fresh parsley
Coarse salt and freshly ground black pepper
Red-pepper flakes
2 halved small bell peppers (seeds removed)
1 tablespoon extra-virgin olive oil

Steps:

Heat oven to 400 degrees. In a bowl, mix 2 cups cooked wild rice, 1 cup hummus, 1/3 cup chopped toasted walnuts, and 1/3 cup chopped fresh parsley. Season with coarse salt and red-pepper flakes.
In a baking dish, arrange 2 halved small bell peppers (seeds removed) cut sides up. Drizzle with 1 tablespoon extra-virgin olive oil and season with coarse salt and freshly ground black pepper. Divide rice mixture among peppers.
Cover with parchment-lined foil and bake until tender, about 30 minutes. Uncover and cook until topping is slightly crisp, about 10 minutes more. Garnish with more chopped toasted walnuts and parsley.

ROASTED RED PEPPER HUMMUS RECIPE

Roasted Red Pepper Hummus Recipe image

Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!

Provided by The Mediterranean Dish

Categories Appetizer

Time 30m

Number Of Ingredients 11

Ingredients

1 red bell pepper, seeded, and cut in 1" strips
1 jalapeno pepper, sliced in half length wise (optional)
2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
2 to 4 garlic cloves, chopped (start with less garlic if not sure)
5 tbsp/85 g tahini paste
1 to 2 tsp/ 2 to 4 g sumac
1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
1 lemon, juice of
2 tbsp toasted pine nuts, optional.
Extra virgin olive oil (I used Private Reserve)
Salt

Steps:

Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.
Transfer to a serving bowl. Cover and chill.
When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!

Nutrition Facts : Calories 362 calories, Sugar 4.2 g, Sodium 576.3 mg, Fat 29.9 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 20.9 g, Fiber 6.2 g, Protein 6.3 g, Cholesterol 0 mg

EASY ROASTED RED PEPPER HUMMUS

Easy Roasted Red Pepper Hummus image

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Provided by MARBALET

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Yield 2

Number Of Ingredients 6

Ingredients

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
⅓ cup tahini
⅓ cup lemon juice
½ cup roasted red peppers
¼ teaspoon dried basil

Steps:

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 44.1 g, Fat 26.9 g, Fiber 10.8 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 908.5 mg, Sugar 1 g

GREEK HUMMUS STUFFED MINI PEPPERS

Greek Hummus Stuffed Mini Peppers image

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

Ingredients

12 assorted mini sweet peppers (orange, red, yellow)
1/2 cup ATHENOS Original Hummus
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup chopped cucumbers
2 tsp. chives

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

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Hummus Stuffed Peppers Recipes

STUFFED PEPPERS WITH WILD RICE AND HUMMUS

Hummus adds creaminess and protein to this vegetarian dish. For a mild kick, sub in poblanos for the bell peppers.

ROASTED RED PEPPER HUMMUS RECIPE

Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!

EASY ROASTED RED PEPPER HUMMUS

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

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.

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