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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.
4.84 from 12 votes

No Bake Stuffed Mini Peppers

No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.
Course Appetizer
Cuisine Finger Food
Prep Time 20 minutes
Total Time 20 minutes
Servings 30 Peppers
Calories 38kcal
Author Ginny McMeans


  • 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
  • teaspoon cayenne pepper


  • 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.
Defrost the stuffing, overnight in the refrigerator.
Stuff the peppers as described above.


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