• Prep Time: 20 mins
  • Cooking Time: 0 mins
  • Serves: 32

Garbanzo-Stuffed Mini Peppers

  • Recipe Submitted by on

 Ingredients List

  • 1 teaspoon cumin seeds
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons water
  • 3 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 16 miniature sweet peppers, halved lengthwise
  • Additional fresh cilantro leaves

 Directions

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.

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