Grilled Baby Peppers Stuffed with Garlic-Bean Puree
Chickpeas (15 oz)
16 oz, drained and rinsed
2 tsp, garlic-flavoured
⅛ tsp, or to taste
1 small, chopped
Fat free chicken broth
2 Tbsp, or water
1 tsp, fresh, minced
Sweet red pepper(s)
9 large, or 18 small yellow and red baby bell peppers
- Preheat grill to medium-high heat.
- Combine chickpeas, oil, cayenne pepper, shallot, salt, black pepper and broth in a blender container; purée. Stir in chives; set aside.
- Thread whole peppers lengthwise onto long metal skewers. Place on hot grill and cook until peppers are slightly blackened, about 2 to 3 minutes per side. Remove peppers from heat and pull peppers off skewers. Slice tops off peppers; halve lengthwise (and core if necessary).
- Spoon 1/2 tablespoon of bean puree into each baby pepper half (or 1 tablespoon if using large peppers). Yields 4 filled, small pepper halves (or 2 large halves) per serving.