I love stuffed peppers and we know you do too! This recipe is out of this world with lots of Mexican flavor! Plus it is vegetable based.

I was thinking about a stuffing for sweet mini peppers and knew that chickpeas would make a great base. A golden crust on the outside but soft and creamy on the inside, roasty toasty sweet peppers and a Mexican flavor profile.

Delicious served with sliced tomatoes - or if you don't dig a vegetarian meal, these can go on the plate next to grilled steak or a pork chop!

  • 1 small onion, very finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • One 15-ounce can chick peas, well drained
  • 1 large egg
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika or ground chipotle - the smokiness is wonderful in this dish
  • 1/2 teaspoon dried oregano
  • a splash of hot sauce
  • juice of 1/2 lime
  • 1 teaspoon sea salt
  • a few grinds of black pepper
  • 15 to 20 mini sweet peppers
  • Sauté the onion and garlic in a tablespoon of olive oil in a small skillet until soft and golden - set aside.
  • Place the chick peas in a medium shallow bowl and mash with a fork until crumbly but leaving some texture. Blend in the sautéed vegetables, egg, chili powder, oregano, a splash of hot sauce, lime juice, salt and pepper.
  • Stuff each small pepper full of the mixture and arrange in a baking dish or oven proof skillet.
  • Drizzle with remaining olive oil and roast 20 to 25 minutes, until stuffing is golden and peppers are soft and lovely.
  • Serve with a squeeze of lime, Mexican crema and chopped cilantro.
July 29, 2020
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