Photo of Grilled, stuffed baby peppers by WW

Grilled, stuffed baby peppers

0 - 1
PersonalPoints™ per serving
Total Time
21 min
15 min
6 min
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.



15½ oz, drained and rinsed

Olive oil

2 tsp, garlic-flavored

Cayenne pepper

tsp, or to taste

Uncooked shallot(s)

1 small, chopped

Table salt

¼ tsp

Black pepper

¼ tsp

Fat free chicken broth

2 Tbsp, or water


1 tsp, fresh, minced

Sweet red pepper(s)

9 small, baby bell-size

Yellow pepper(s)

9 small, baby bell-size


  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.