Garbanzo-Stuffed Mini Peppers

Ingredients

  • 1 teaspoon cumin seeds
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons water
  • 3 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 16 miniature sweet peppers, halved lengthwise
  • Additional fresh cilantro leaves

Directions

  • In a dry small skillet, toast cumin seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended.
  • Spoon into pepper halves. Top with additional cilantro.
  • Refrigerate until serving.
  • Yield: 32 appetizers
Recipe Courtesy of – Taste of Home

 

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