Vegan in the Freezer

Vegan Food Recipes for Everyone

No Bake Stuffed Mini Peppers

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No Bake Stuffed Mini Peppers are a perfect vegetable appetizer. Mild Sweet Peppers are filled with a flavorful chunky chickpea stuffing.

No Bake Stuffed Mini Peppers with a bowlfulof the stuffing on a plate and orange and yellow sliced peppers are stuffed on the plate in front.

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. 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 has the stuffing filled in a white rippled bowl set on a beaded beige mat.

 
 
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No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.
5 from 4 votes
Print

No Bake Stuffed Mini Peppers

No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.

Course Appetizer
Recipe Type Finger Food
Prep Time 20 minutes
Total Time 20 minutes
Servings 30 Peppers
Calories 38 kcal
Author Ginny McMeans

Ingredients

  • 32 ounces sweet mini peppers they come in a bag
  • 15 ounces chickpeas , can, drained and rinsed
  • 1/4 cup almond mayonnaise (get the link to the recipe in the Instructions below)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground mustard
  • 2 scallions , finely sliced
  • 1 teaspoon sea salt
  • pinch cayenne pepper

Instructions

  1. Cut the stem end off of the peppers. Slice lengthwise. Remove any seeds that are inside. Set aside.

  2. Here is the recipe for Homemade Almond Mayonnaise.  It is really flavorful too.

  3. Place all of the remaining ingredients in a food processor.
  4. Pulse four or five times. The chickpeas should be chunky.
  5. Remove the blade and stir to make sure the mixture is blended well.
  6. Stuff each pepper half with about 2 tablespoons of the chickpea mixture.
  7. Set on a plate to serve.
  8. You may cover them with plastic wrap and keep in the refrigerator up to 3 days.

Recipe Notes

If freezing:

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.

Nutrition Facts
No Bake Stuffed Mini Peppers
Amount Per Serving (2 Peppers)
Calories 38
% Daily Value*
Sodium 80mg 3%
Potassium 114mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 19.2%
Vitamin C 47.2%
Calcium 1%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

No Bake Stuffed Mini Peppers stuffed on a white plate using red, orange and gold mini peppers/
 

Reader Interactions

Comments

  1. Followed recipe for wife but added jalapeños and vegan bacon to mine. We both enjoyed it. Quick and easy. Good base recipe. We will be using this in the future, thank you.

  7. We love those mini stuffed peppers too! Perfect for little hands and lunch boxes. With the chickpea filling, these would be the perfect appetizer or snack!

  10. Absolutely delicious recipe, Mini peppers with savoury chickpea stuffing, nothing can go wrong with it.

  12. Delicious! Almost better than hummus – no garlic. 🙂 I enjoyed the spread on my bread and also with other veggies. Thanks for a great recipe.

  22. Omg what a great idea Ginny! These look so delicious and I can’t believe they are no-bake. I know those mini peppers and always drool over them too and buy them often. This is an amazing recipe!

  26. YUMMY! I just made chickpea salad today as a matter of fact. Wish I would have had these little peppers to stuff it into! The perfect healthy party food!

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