Garbanzo Stuffed Mini Peppers
Calories 45 (9% from fat)
Fat 0.4 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 92 mg.
Carb. 8 gram
Fiber 1.8 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 2 gram
Ingredients
1 can (16 oz.) reduced sodium chick peas, drained and rinsed
1 tsp. cumin, ground
1/4 cup fresh cilantro leaves, chopped
3 Tbsp. water
3 Tbsp. apple cider vinegar
1/4 tsp. salt
15 miniature sweet peppers, cut in half lengthwise and seeds removed
2 Tbsp. fresh cilantro leaves, chopped for garnish
These are crunchy like chips and have a great tangy taste. Eat up because they’re good for you.
1. Put all the ingredients EXCEPT the mini peppers into a food processor or blender. Process until blended in a nice paste.
2. Cut the peppers in half, remove the seeds and rinse them out. Dry the peppers off then spoon about 1.5 teaspoons of the paste into each mini pepper half.
3. When finished, sprinkle the remaining cilantro leaves over the top. Cover and refrigerate until you’re ready to serve.
Yield:15 Servings, Serving Size: 2 Slices Per Serving
