Photo of Grilled Baby Peppers Stuffed with Garlic-Bean Puree by WW

Grilled Baby Peppers Stuffed with Garlic-Bean Puree

Points® value
Total Time
21 min
15 min
6 min
Finger foods reach new heights with these adorable stuffed baby peppers. Hollowed-out cherry tomatoes are an attractive serving option, too.


Canned undrained chickpeas

16 oz, drained and rinsed

Olive oil

2 tsp(s), garlic-flavoured

Cayenne pepper

tsp(s), or to taste


1 small, chopped

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Fat free chicken broth

2 tbsp(s), or water


1 tsp(s), fresh, minced

Red bell pepper

9 large, or 18 small yellow and red baby bell peppers


  1. Preheat grill to medium-high heat.
  2. Combine chickpeas, oil, cayenne pepper, shallot, salt, black pepper and broth in a blender container; purée. Stir in chives; set aside.
  3. 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).
  4. 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.


For an attractive party presentation, spoon bean puree into a tube with a cake decorating tip and pipe into each pepper half. Also, decorate a serving platter of the stuffed peppers with fresh chives, Italian parsley, thyme or rosemary sprigs.