Hummus Stuffed Peppers Recipe

Stuffed Peppers with Hummus blend the creamy hummus texture with the fresh, crisp bite of a mini sweet pepper. I love this simple yet tasty combination.

And I adore the fact that they can be served stuffed and be considered the ultimate finger food, perfect for snacking or entertaining. The ingredients do pack a serious protein punch, thanks to the chickpeas and tahini.

And while there was a time when I thought of hummus as a health food because it was lower in calories, I now know that the olive oil in hummus contributes healthy fats, just as the peppers themselves do.

Ingredients

Garbanzo Beans: Full of protein and fiber, they provide body and creaminess.

Sesame seeds are the main ingredient in tahini, which is an excellent source of beneficial fat.

Monounsaturated fats that are healthy for the heart are found in extra-virgin olive oil.

Juice of Lemon: Supplies a sharp, nippy quality and brings a wealth of vitamin C.

Garlic: Delivers a powerful flavor and is a source of antioxidants.

Cumin, ground: This adds a warm and earthy flavor to the hummus.

Crisp, sweet, and loaded with vitamins, mini sweet peppers are a healthy choice.

Ingredient Quantities

• 6 mini sweet peppers
• 1 cup cooked or canned chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 2-3 tablespoons water (as needed)
• Paprika or ground sumac for garnish (optional)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Set the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.

2. Cut the mini sweet peppers in half lengthwise and take out the seeds and membranes.

3. Halves of pepper should be placed on the prepared baking sheet, cut side up, and drizzled lightly with some olive oil. They should then go into the oven for an 8-10 minute stay, during which they will become perfectly tender but remain intact. Once you’ve taken them out of the oven, let them cool off for a few moments before you move on to the next step.

4. In a food processor, blend together the chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.

5. Mix into a smooth blend, as needed, scraping the mixture from the sides of the container down into the center of the blend. If the hummus is too thick, add 2-3 tablespoons of water and continue blending until smooth and well-combined.

6. Adjust the seasoning to your taste, adding more salt or lemon juice if you’d like a sharper edge.

7. Fill each roasted pepper half with the hummus, spooning it in so that the pepper is full to the brim and beyond.

8. Place the stuffed peppers on a serving plate.

9. If you are using paprika or ground sumac, sprinkle with them for a touch of color.

10. Top with freshly chopped parsley, and serve either just above room temp or chilled. This dish works as a great appetizer or snack. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Food processor
7. Spatula or spoon (for blending and filling)
8. Measuring cups and spoons
9. Serving plate

FAQ

• Can I use another type of pepper instead of mini sweet peppers?Certainly, you may substitute sweet bell peppers or any other nonspicy peppers for the poblanos. Just adjust the amount of filling to suit your chosen vessel.
• What can I use if I don’t have tahini?You can replace tahini with smooth almond butter or sunflower seed butter for a similar consistency and nutty taste.
• How should I prepare the peppers for stuffing?Halve the mini sweet peppers lengthwise and take out any seeds or membranes to make stuffing them easy.
• Is there a way to make the hummus spicier?Certainly! For added heat, incorporate a bit of cayenne pepper or a splash of hot sauce into the hummus mixture.
• Can I make the hummus ahead of time?You can prepare the hummus ahead of time and refrigerate it for as long as three days.
• Is there an alternative to using chickpeas?For a distinctly creamy texture in the hummus, but still a different flavor profile, you can use white beans in place of chickpeas.
• How do I serve these stuffed peppers?Present them as appetizers or a side dish, jazzing them up with some paprika or sumac and fresh parsley for added flavor and color.

Substitutions and Variations

Mini sweet peppers: Bell peppers can be cut into smaller pieces to achieve more color and variety.
Tahini: Substitute almond butter or sunflower seed butter for a different flavor profile.
Olive oil, extra-virgin: Use avocado oil or grapeseed oil for a milder taste.
Lime juice: Lemon juice can be used for a slightly different but still fresh citrus taste.
Clove of garlic: If you’re in a bind, you can make do with garlic powder, using approximately 1/4 teaspoon to substitute for a clove.