No Bake Stuffed Mini Peppers are a perfect vegetable appetizer. Mild Sweet Peppers are filled with a flavorful chunky chickpea stuffing.
When I go to the grocery store and enter the produce section, right up front, there are these see-through bags filled with the most colorful freshest looking sweet mini peppers.
They are calling to me – ‘buy me’. I am always trying to figure out what I could do with them. Well, I landed on the idea of a simple and rewarding appetizer.
Are you ready for some football, parties, tapas, snacks or light lunch? This healthy, low-fat finger food will fill the bill.
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There are two or three good bites in one of these little peppers and the flavors are mildly spicy.
Check it out!
No Bake Stuffed Mini Peppers
- 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.
The chickpea stuffing will freeze up to three months in a rigid sided container.
The sweet mild peppers need to be fresh from the grocery store.
TO SERVE AFTER FREEZING:
Defrost the stuffing, overnight in the refrigerator.
Stuff the peppers as described above.