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    You are here: Home / Appetizer / No Bake Stuffed Mini Peppers

    No Bake Stuffed Mini Peppers

    Published: August 4, 2019. Last Updated: September 20, 2020 by: Ginny McMeans

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    Close up view of stuffed colorful mini sweet peppers in front of a bowl of chickpea stuffing and text at the bottom.

    This No Bake Stuffed Mini Peppers recipe is a perfect vegetable appetizer. Mini Sweet Peppers are filled with a flavorful chunky chickpea stuffing. You have to try this incredibly healthy raw finger food.

    Close up view of stuffed colorful vegetables in front of a bowl of chickpea stuffing.


     

    Have you tried the bright red, orange, and yellow assorted mini peppers yet? They are so tempting packaged all pretty and showing their colors.

    They're little bright oblong sweet bell peppers. There aren't any green bells in the package though just the sweeter red, orange and yellow color.

    Since they are firm and mild in flavor with a nice crunchy texture they are the perfect healthy snack. I could eat quite a few of them and unlike a bag of chips, this snack feels guilt-free!

    Because of their firm shape, they also make the perfect vessel to hold stuffing mixtures. There's no need to bake them either!

    My absolute favorite way to prepare these mini sweet peppers is as a simple, rewarding appetizer with a hearty chickpea filling.

    Stuffed veggies on a white plate/
    You are going to love these gluten-free, vegan, and protein-rich stuffed mini sweet peppers!

    A bonus is that this no-bake recipe can be quickly adapted to your taste, such as making them spicier.

    There are two or three tasty bites in one of these little peppers, and the flavors are mildly spicy. The flavor is perfect for everyone but if you'd like to dress up the flavor for certain tastes then that's easy to do too.

    You're in control of the spiciness of this appetizer and you can create your own balance of heat and flavors.

    Peppers sppetizer stuffed on a white plate using red, orange and gold mini peppers.

    If you want a bit of a sharper flavor or add a bit more heat to the filling, here are some suggestions:

    • Add a couple of more scallions. They have somewhat of a spicy and natural peppery flavor when enjoyed raw.
    • Be less stingy with the cayenne pepper and add a tad more to get that gentle heat at the end of each bite.
    • You want to spice it up, then add some jalapenos.
    • Leave exactly as is and add some yellow prepared mustard. That's really good too.

    Always start with little changes and taste-test first before adding more.

    All that remains is filling each half of the veggies with the chickpea stuffing.

    Place it on a platter or cutting board (for a rustic look) and if you have extra filling then put it in a small bowl and place some crackers around too. It's really good piled high. 

    Two photos - one is of colorful mini peppers and the other are the ingredients in a food processor for the chickpea stuffing.

    Healthy Stuffed Mini Peppers Appetizer

    You start by prepping these mini veggies, and that is so easy. You simply slice them in half through the middle lengthwise.

    The stem can be easily cut out and the seeds too. They like to cluster tightly around the stem. So cutting that off pretty much removes almost all of the seeds.

    Now we move on to making the hearty filling, which is nothing more than placing all the ingredients for the stuffing in the food processor. Just like in the photo above.

    Pulse a couple of times until you get a chunky consistency. Don't overdo it here.

    Although everything should be well blended, you still want soft bits and pieces in the stuffing nicely contrasting with the crunchy mini peppers.

    Close up view of stuffed colorful mini sweet peppers in front of a bowl of chickpea stuffing and text at the bottom.

    If you are planning a big get together and want to serve multiple appetizers there are lots on this blog. There's even one post including many bloggers party food titled 17 Vegan Party Appetizers.

    Are you ready for some football, parties, tapas, snacks or light lunch? This healthy, low-fat finger food will fill the bill.

    Now that's what I call celebrating!  Don’t forget to let me know what you think of this no-fuss, No Bake Stuffed Mini Peppers recipe.

    What Do You Think?

    If you take a photo of your plate of delicious stuffed mini sweet peppers I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

    Three mini pepper halves are stuffed with a chickpea salad filling and sitting on a white plate in front of a bowlful of the filling.

    No Bake Stuffed Mini Peppers

    Ginny McMeans
    No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.
    4.85 from 13 votes
    Print Save Saved
    Prep Time 20 mins
    Total Time 20 mins
    Course Appetizer
    Cuisine Finger Food
    Servings 30 Peppers
    Calories 38 kcal

    Ingredients
      

    • 32 ounces sweet mini peppers, they come in a clear bag
    • 15 ounces chickpeas, from a can, drained and rinsed
    • ¼ cup homemade almond mayonnaise (get the link to the recipe in the instructions below) If you choose to use store-bought dairy-free mayonnaise only use 3 tablespoons to start with.
    • 1 tablespoon apple cider vinegar
    • ½ teaspoon ground mustard
    • 2 scallions, thinly sliced
    • 1 teaspoon salt
    • ⅛ teaspoon cayenne pepper

    Instructions
     

    • 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.

    Notes

    IT 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

    Serving: 2PeppersCalories: 38kcalCarbohydrates: 6gProtein: 1gSodium: 80mgPotassium: 114mgFiber: 1gSugar: 2gVitamin A: 960IUVitamin C: 38.9mgCalcium: 10mgIron: 0.6mg
    Tried this recipe?Let us know how it was!

    This recipe has been updated from when it was originally published in Sept. 2015. There has been information added for clarity and also new photos have been taken.

     

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    No Bake Stuffed Mini Peppers have orange, yellow and red half peppers and they are stuffed full of chickpea mash and sprinkles with fresh herbs.

    More Appetizer Recipes

    • Vegan Buffalo Chicken Dip
    • How To Make Vegan Jalapeno Poppers
    • The Best Slow Cooker Spicy Cashews
    • Veggie Puff Pastry Appetizer

    Reader Interactions

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      Recipe Rating




    1. Brandi Crawford

      July 16, 2017 at 3:40 pm

      5 stars
      These look incredible! I love that you used chickpeas.

    2. Ginny McMeans

      July 16, 2017 at 4:03 pm

      Thanks so much Brandi!

    3. Aubrey

      March 12, 2018 at 11:23 pm

      5 stars
      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.

    4. Sarah

      May 12, 2020 at 5:56 pm

      5 stars
      Made this recipe for the first time and enjoyed it very much! I think I will also try it with bread.

    5. Ginny McMeans

      May 12, 2020 at 6:05 pm

      Great Sarah! Yes, I think it would make a really good sandwich. You might need more vegan mayo on the bread but maybe not. Now I'm hungry. 🙂

    6. LEIGH A HOFTIEZER

      July 21, 2021 at 3:19 pm

      4 stars
      The homemade almond mayonnaise was good but a little dry. After letting it sit in the refrigerator for several hours to let the flavors meld, I made the filling in this recipe with it. Another couple of tablespoons of extra virgin olive oil was needed to allow the blender to chop all of the ingredients together, but it is delicious. I'm looking forward to serving it to dinner guests in a couple of days!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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