Grilled, stuffed baby peppers
0
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 9 • Difficulty: Easy
These stuffed peppers are a perfect party appetizer or side dish since no utensils are needed to enjoy them. The flavorful bean puree can be tweaked to your liking. Adjust the amount of cayenne in the filling depending on your tastebuds’ tolerance for heat, and substitute whatever fresh herb you prefer. If you have time, saute the chopped shallot in a small skillet coated with cooking spray until it is tender and browned to give the final dish a flavor boost. Look for packages of baby bell peppers in an assortment of colors in your grocery store’s produce section. If you can’t find them, try filling full-size bell peppers that have been quartered and seeded or hollowed-out cherry tomatoes.
Ingredients
Canned chickpeas
15½ oz, drained and rinsed
Olive oil
2 tsp, garlic-flavored
Cayenne pepper
⅛ tsp, or to taste
Shallot
1 small, chopped
Table salt
¼ tsp
Black pepper
¼ tsp
Fat free chicken broth
2 Tbsp, or water
Chives
1 tsp, fresh, minced
Red bell pepper
9 small, baby bell-size
Yellow bell pepper
9 small, baby bell-size
Instructions
1
Preheat grill to medium-high heat.
2
In a blender, combine chickpeas, oil, cayenne pepper, shallot, salt, black pepper and broth; purée. Stir in chives; set aside.
3
Thread whole peppers lengthwise onto long metal skewers. (If using wooden skewers, soak them in water for 30 mintues before use to prevent charring.) Place skewers on grill and cook until peppers are slightly blackened, flipping once, about 4 to 6 minutes. Remove skewers from heat and when cool enough to handle, 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. Yields 4 filled, pepper 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.