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Garbanzo Stuffed Mini Peppers

I've been trying to eat a little bit healthier, and one of my biggest struggles has been game day.   Last week I talked about my Fall Special Delivery Box from Taste of Home, and I found this recipe in the included cookbook, Holidays & Celebrations.

I switched out parsley for the cilantro, I'm just not a fan.  I forgot to reserve some for garnish, and had to use dried for that.  I really liked the different textures of this, the crunchy peppers, the smooth chickpea mixture.  All the colors of the peppers make for a pretty plate too.  It's great that it can be prepared ahead, that way I can enjoy the game instead of being in the kitchen. Thank you so much to Christine H. for sharing her recipe!

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Garbanzo Stuffed Mini Peppers

1 teaspoon cumin seeds
1 15oz can chickpeas, rinsed and drained
1/4 cup fresh cilantro leaves- I used parsley
3 Tablespoons water
3 Tablespoons cider vinegar
1/4 teaspoons salt
16 mini sweet peppers
additional cilantro, for garnish- I used dried parsley

In a dry small skillet, toast cumin seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Transfer to a food processor. Add chickpeas, cilantro, water, vinegar and salt; pulse until blended. Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving. Yield: 32 appetizers. 
Source: https://www.tasteofhome.com/recipes/garbanzo-stuffed-mini-peppers

  



Comments

  1. I love garbanzos and we are big stuffed pepper fans too. I've never thought to put them together. What an interesting idea!

    ReplyDelete
    Replies
    1. It's been so much fun discovering new foods over the last few months! Those mini peppers are just awesome.

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