No Bake Stuffed Mini Peppers
No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.
Servings 30 Peppers
Calories 38kcal
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: 2Peppers | Calories: 38kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 80mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 960IU | Vitamin C: 38.9mg | Calcium: 10mg | Iron: 0.6mg