Grilled Baby Peppers Stuffed with Garlic-Bean Puree
0
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 9 • Difficulty: Easy
Finger foods reach new heights with these adorable stuffed baby peppers. Hollowed-out cherry tomatoes are an attractive serving option, too.
Ingredients
Canned undrained chickpeas
16 oz, drained and rinsed
Olive oil
2 tsp(s), garlic-flavoured
Cayenne pepper
⅛ tsp(s), or to taste
Shallots
1 small, chopped
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Fat free chicken broth
2 tbsp(s), or water
Chives
1 tsp(s), fresh, minced
Red bell pepper
9 large, or 18 small yellow and red baby bell peppers
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.