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This No Bake Stuffed Mini Peppers recipe is a perfect vegetable appetizer. Mini Sweet Peppers are filled with a flavorful chunky chickpea stuffing. You have to try this incredibly healthy raw finger food.





Have you tried the bright red, orange, and yellow assorted mini peppers yet? They are so tempting packaged all pretty and showing their colors.

They're little bright oblong sweet bell peppers. There aren't any green bells in the package though just the sweeter red, orange and yellow color.

Since they are firm and mild in flavor with a nice crunchy texture they are the perfect healthy snack. I could eat quite a few of them and unlike a bag of chips, this snack feels guilt-free!

Because of their firm shape, they also make the perfect vessel to hold stuffing mixtures. There's no need to bake them either!

My absolute favorite way to prepare these mini sweet peppers is as a simple, rewarding appetizer with a hearty chickpea filling.

You are going to love these gluten-free, vegan, and protein-rich stuffed mini sweet peppers!

A bonus is that this no-bake recipe can be quickly adapted to your taste, such as making them spicier.

There are two or three tasty bites in one of these little peppers, and the flavors are mildly spicy. The flavor is perfect for everyone but if you'd like to dress up the flavor for certain tastes then that's easy to do too.

You're in control of the spiciness of this appetizer and you can create your own balance of heat and flavors.

If you want a bit of a sharper flavor or add a bit more heat to the filling, here are some suggestions:

Add a couple of more scallions. They have somewhat of a spicy and natural peppery flavor when enjoyed raw.

Be less stingy with the cayenne pepper and add a tad more to get that gentle heat at the end of each bite.

You want to spice it up, then add some jalapenos.

Leave exactly as is and add some yellow prepared mustard. That's really good too.

Always start with little changes and taste-test first before adding more.

All that remains is filling each half of the veggies with the chickpea stuffing.

Place it on a platter or cutting board (for a rustic look) and if you have extra filling then put it in a small bowl and place some crackers around too. It's really good piled high.

Healthy Stuffed Mini Peppers Appetizer

You start by prepping these mini veggies, and that is so easy. You simply slice them in half through the middle lengthwise.

The stem can be easily cut out and the seeds too. They like to cluster tightly around the stem. So cutting that off pretty much removes almost all of the seeds.

Now we move on to making the hearty filling, which is nothing more than placing all the ingredients for the stuffing in the food processor. Just like in the photo above.

Pulse a couple of times until you get a chunky consistency. Don't overdo it here.

Although everything should be well blended, you still want soft bits and pieces in the stuffing nicely contrasting with the crunchy mini peppers.

If you are planning a big get together and want to serve multiple appetizers there are lots on this blog. There's even one post including many bloggers party food titled 17 Vegan Party Appetizers.

Are you ready for some football, parties, tapas, snacks or light lunch? This healthy, low-fat finger food will fill the bill.

Now that's what I call celebrating! Don’t forget to let me know what you think of this no-fuss, No Bake Stuffed Mini Peppers recipe.

What Do You Think?

If you take a photo of your plate of delicious stuffed mini sweet peppers I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

No Bake Stuffed Mini Peppers Ginny McMeans No Bake Stuffed Mini Peppers are a perfect vegetable appetizer. 5 from 6 votes Print Recipe Prep Time 20 mins Total Time 20 mins Course Appetizer Cuisine Finger Food Servings 30 Peppers Calories 38 kcal Ingredients 1x 2x 3x 32 ounces sweet mini peppers, they come in a clear bag

15 ounces chickpeas, from a can, drained and rinsed

1/4 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

1/2 teaspoon ground mustard

2 scallions, thinly sliced

1 teaspoon salt

1/8 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: 2 Peppers Calories: 38 kcal Carbohydrates: 6 g Protein: 1 g Sodium: 80 mg Potassium: 114 mg Fiber: 1 g Sugar: 2 g Vitamin A: 960 IU Vitamin C: 38.9 mg Calcium: 10 mg Iron: 0.6 mg Tried this recipe? Let us know how it was!

This recipe has been updated from when it was originally published in Sept. 2015. There has been information added for clarity and also new photos have been taken.