Best Garbanzo Stuffed Mini Peppers Recipes

GARBANZO STUFFED MINI-PEPPERS

Steps:

• Wipe off the top of the garbanzo bean can. Drain and rinse beans.
• Wash peppers and cilantro leaves. Pat dry.
• In a food processor, place cumin powder, garbanzo beans, cilantro, water, vinegar, and salt.
• Pulse the mixture in the food processor for 30 seconds to one minute, or until blended.
• Slice peppers in half lengthwise. Remove seeds and membranes.
• Spoon the mixture into the pepper halves.
• Top with cilantro to garnish, and refrigerate until serving.

NO BAKE STUFFED MINI PEPPERS

Steps:

• Cut the stem end off of the peppers. Slice lengthwise. Remove any seeds that are inside. Set aside.
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• Place all of the remaining ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky.
• Remove the blade and stir to make sure the mixture is blended well.
• Stuff each pepper half with about 2 tablespoons of the chickpea mixture.
• Set on a plate to serve. You may cover them with plastic wrap and keep in the refrigerator up to 3 days.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

GARBANZO-STUFFED MINI PEPPERS

Steps:

• In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes, 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.

ORZO STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
• Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
• Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
• Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.