Greek Hummus Stuffed Mini Peppers Recipes

HUMMUS-STUFFED MINI SWEET PEPPERS

Steps:

• Roast the peppers: Preheat oven to 450 degrees F. Line one large baking sheet with parchment paper. Once the oven preheats, place ½ pound of peppers on the baking sheet. Leave the peppers whole for roasting (no need to remove stems or seed them at this point). Bake on middle rack for 20-25 minutes until the skin is lightly charred and soft. The peppers should slightly collapse. Remove baking sheet from oven and allow peppers to cool before handling. Once cooled, the stem should easily pop off along with the seeds. These peppers do not have many seeds and it is okay if some seeds remain. Discard the stems and any seeds and place the roasted peppers in a large food processor. There is no need to remove the skin off the peppers.
• Make the hummus: To the food processor, add the garbanzo beans, water, tahini, garlic, salt and pepper. Process for at least one minute. For an even smoother hummus, continue to process another couple minutes if you have time. Taste and adjust seasonings if needed. You can serve this hummus on its own with raw veggies, chips, crackers or pretzels. If serving as a dip, place hummus in a bowl and garnish with a drizzle of extra virgin olive oil, fresh parsley and a sprinkle of smoked paprika. Or, you can use the hummus to stuff additional peppers for a fun, bite-sized, easy pick-up appetizer.
• Stuff the peppers: If stuffing the peppers, halve them lengthwise, remove seeds and gently fill with hummus using a small spoon. Sprinkle each mini pepper bite with a small drizzle of extra virgin olive oil and a sprinkle of fresh parsley and smoked paprika (as shown in pictures).

MEDITERRANEAN STUFFED MINI PEPPERS

Steps:

• Whisk together all vinaigrette ingredients in a small bowl. Set aside.
• Lay each pepper down so that it will lay flat. On the top side of each pepper, cut a triangle-shaped opening. Chop the cut out triangle pieces of bell pepper and place them in a medium bowl.
• To the bowl with the chopped bell pepper pieces, add the cucumber, red onion, kalamata olives, and sun dried tomatoes. Stir to mix. Add the feta and parsley and stir gently until just combined. Carefully stir in the vinaigrette.
• Spoon some of the filling into each bell pepper and place on a serving dish. Serve immediately or refrigerate for a few hours until ready to serve.