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These stuffed peppers with chickpeas are the perfect addition to any game day spread. A fun and healthy appetizer, they taste great while bringing the nutrition!

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When it comes to making food fun, there are so many ways to do so with veggies!

We try to serve veggies with most meals for exposure and normalization. These are some of my top tips for getting toddlers to eat veggies.

So, while my kids do love raw bell peppers, I thought it would be fun to stuff them with some pulses and cheese.

These chickpea stuffed peppers turned out wonderful, and are great for appetizers, game day foods and parties and get together!

When bringing appetizers or small plates to gatherings, I like to bring colorful, veggie-rich options, and these garbanzo stuffed mini peppers are the perfect iteration of colorful veggies.

These pepper poppers are so simple and are similar to the idea of a stuffed pepper, but small and handheld for individual poppers.

They’ve got some protein with the chickpeas and some creaminess with cream cheese and shredded cheese.

Why You’ll Love Stuffed Peppers with Chickpeas

• Great as an appetizer or side dish – These mini stuffed peppers with chickpeas make for a great appetizer or side dish to your entree. A burst of flavor and nutrition!
• Easy and fun – While there is time allotted for baking, making these chickpea stuffed peppers is quick and easy! You can change up the flavor of cream cheese and herbs too. Since you can cook many at once, these make a great option for groups.
• Taste like mini pizzas – The mixtures of cheeses and italian seasoning make these chickpea stuffed peppers taste like mini pizzas. That’s the first thing that I thought when tasting them!
• Nutritious – High in Vitamin C and fiber, peppers are a great filler food that provide many nutrients. Plus, the chickpeas offer more protein and fiber to help you fill up and prevent that mindless snacking!
• Kid-friendly – Since we’re using mini peppers, these mini bites are great for toddlers and kids! Better yet, enlist them to help you add the garbanzo beans to the peppers before baking. Having them play a role in the process may entice their curiosity to try them.

Ingredients

Here’s what you need to make these cream cheese stuffed mini peppers.

• sweet mini peppers – I love the multi colored mini bell peppers, but try to use the larger mini peppers vs. the small narrow ones.
• olive oil or avocado oil – Healthy fats
• chickpeas – You could also choose BBQ roasted chickpeas for the stuffing!
• salt
• garlic powder
• Italian seasoning
• bread crumbs – These add a nice crunch to the stuffing.
• plain cream cheese – I love the cream cheese stuffing! But if you’d prefer, you could also use hummus or guacamole instead.
• shredded parmesan cheese – Or your favorite choice of cheese to melt on top.

How to Make Chickpea Stuffed Peppers

While your oven is preheating, you’ll want to cut your peppers in half, remove the seeds and sprinkle with olive oil.

I then like to roast these for 5-10 minutes while I’m prepping the chickpeas and cream cheese filling.

Mix your ingredients for the filling – salt, garlic powder, italian seasoning, bread crumbs and cream cheese.

You can use any combination of spices, really, but I love how these spices resemble pizza flavorings.

I recommend using a hand blender to soften it all up.

Stuff your cheese blend and chickpeas into the peppers, topping with shredded cheese.

Then, simply bake for 20-25 minutes, or until cheese is melted!

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Yield: 5 servings

Stuffed Mini Peppers with Chickpeas

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These colorful chickpea stuffed peppers are a great side or appetizer for groups. With melted cheese and spices, it's hard to put these down!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 16 sweet mini peppers
• 3 tbsp olive oil
• 1 can chickpeas
• 1/8 tsp salt
• 1/2 tsp garlic powder
• ¾ tsp Italian seasoning
• ¼ cup bread crumbs
• 4 oz plain cream cheese
• ½ cup shredded parmesan cheese

Instructions

1. Preheat oven to 350.
2. Cut mini peppers into halves, remove seeds, and sprinkle with olive oil. Roast in the oven for 5-10 minutes while you cook chickpeas and prepare your filling.
3. Rinse and cook chickpeas.
4. For the filling, mix salt, garlic powder, italian seasoning, bread crumbs and cream cheese in bowl until reaches your desired taste preference. I used a hand blender to soften it up. Taste it and add more spices, if desired.
5. Stuff cheese blend and chickpeas into pepper halves, then top with shredded cheese.
6. Bake for 20-25 minutes, or until cheese is melted

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 305Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 29mgSodium: 431mgCarbohydrates: 22gFiber: 5gSugar: 7gProtein: 10g

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