Hummus Stuffed Mini Peppers

These Hummus Stuffed Mini Peppers have become an absolute staple in our household, and I’m thrilled to share why they’re such a hit and how you can make them too! The first time I whipped these up was for a casual family get-together. I needed something quick, healthy, and visually appealing, and boy, did these deliver. My kids, who can be notoriously picky about vegetables, were instantly drawn to the vibrant colors. My daughter even called them “rainbow boats!” My husband, who appreciates a good, satisfying snack that isn’t too heavy, was equally impressed. Since then, they’ve made appearances at potlucks, served as after-school snacks, and even as a light lunch component. What I love most is their simplicity combined with their flavor impact. The sweet crunch of the mini peppers paired with the creamy, savory hummus is a match made in heaven. They are incredibly versatile, easy to customize, and frankly, a joy to make and eat. They’re the kind of recipe that makes you feel good – both while preparing them and while enjoying them, knowing you’re serving something wholesome and delicious.

Ingredients

• 1 lb Mini Sweet Peppers (about 12-15 peppers): These small, colorful peppers are naturally sweet and provide the perfect edible vessel. Look for a mix of red, orange, and yellow for a vibrant presentation.
• 1.5 cups Hummus (store-bought or homemade): The star filling! Choose your favorite flavor – classic, roasted garlic, red pepper, or even a spicy variant will work beautifully. Ensure it’s a good quality, creamy hummus.
• 1 tablespoon Extra Virgin Olive Oil: A drizzle for added richness and to help any toppings adhere.
• 1/2 teaspoon Smoked Paprika (or regular paprika): Adds a touch of smoky depth and beautiful color as a garnish.
• 2 tablespoons Fresh Parsley (chopped, for garnish): Brings a pop of fresh, herbaceous flavor and visual appeal. You can also use cilantro or chives.
• Optional Toppings (e.g., feta cheese crumbles, toasted sesame seeds, everything bagel seasoning, za’atar, Kalamata olives, finely chopped cucumber): For added texture, flavor, and visual interest.

Instructions

1. Prepare the Peppers:
   • Wash the mini sweet peppers thoroughly under cold running water.
   • Pat them dry with a clean kitchen towel or paper towels. This helps the hummus adhere better and prevents them from becoming watery.
   • Carefully slice each pepper in half lengthwise, from stem to tip.
   • Using a small spoon or your fingers, gently remove the seeds and white membranes from inside each pepper half. Be gentle to avoid tearing the pepper walls. Discard the seeds and membranes.
   • Arrange the pepper halves, cut side up, on a large platter or baking sheet.
2. Fill the Peppers:
   • There are a couple of ways to fill the peppers:
     • With a Spoon: Use a small teaspoon to carefully spoon the hummus into each pepper half. Fill them generously but try not to overfill to the point where hummus spills over the sides excessively. Smooth the top slightly with the back of the spoon.
     • With a Piping Bag (or Ziploc Bag): For a neater presentation, transfer the hummus to a piping bag fitted with a wide round or star tip. If you don’t have a piping bag, you can use a sturdy Ziploc bag. Fill the bag with hummus, push it towards one corner, and snip off the tip of that corner to create a small opening. Pipe the hummus neatly into each pepper half. This method often allows for a more uniform and decorative filling.
3. Garnish and Serve:
   • Once all the pepper halves are filled with hummus, arrange them attractively on your serving platter.
   • Lightly drizzle the filled peppers with the extra virgin olive oil. This adds a lovely sheen and a touch of richness.
   • Sprinkle the smoked paprika (or regular paprika) evenly over the hummus-filled peppers.
   • Garnish generously with the freshly chopped parsley.
   • If using any optional toppings like feta cheese, toasted sesame seeds, or everything bagel seasoning, sprinkle them on now.
   • Serve immediately for the best texture and flavor, or chill for at least 15-30 minutes if you prefer them cold. Chilling can also help the hummus set slightly, making them easier to handle if transporting.

Nutrition Facts

• Servings: Approximately 6 servings (assuming 4-5 pepper halves per serving)
• Calories per serving: Approximately 150-200 calories (This can vary significantly based on the type and amount of hummus used, and any additional toppings.)
• Key Nutrition Highlights:
  • Rich in Vitamin C: Mini sweet peppers are an excellent source of Vitamin C, an antioxidant important for immune function and skin health.
  • Good Source of Fiber: Both the peppers and hummus (from chickpeas) contribute dietary fiber, which aids digestion and promotes satiety.
  • Healthy Fats: Primarily from the olive oil and tahini in the hummus, these are mostly unsaturated fats beneficial for heart health.
  • Plant-Based Protein: Hummus provides a decent amount of plant-based protein, making these a more satisfying snack.
  • Low in Saturated Fat: When made with traditional hummus and minimal added oils, this snack is generally low in saturated fat.

Preparation Time

• Total Preparation Time: Approximately 20-25 minutes
  • Active Prep Time (washing, cutting, seeding peppers, filling): 15-20 minutes
  • Garnishing & Plating: 5 minutes
  • Optional Chill Time: 15-30 minutes (if desired before serving)
    This recipe is wonderfully quick, requiring no cooking, making it perfect for last-minute appetizers or healthy snacks.

How to Serve

Hummus Stuffed Mini Peppers are incredibly versatile. Here are some fantastic ways to serve them:

• As a Vibrant Appetizer:
  • Arrange them artfully on a large platter, perhaps in a circular pattern or rows by color.
  • Serve alongside other finger foods like olives, cheese cubes, cherry tomatoes, or cucumber slices for a complete appetizer spread.
  • They are perfect for parties, potlucks, game days, or any social gathering where you want a healthy, colorful, and easy-to-eat option.
• Healthy Snack Attack Buster:
  • Keep a batch prepped in the fridge for a quick and satisfying mid-day snack.
  • They are an excellent alternative to processed snacks, offering nutrients and sustained energy.
  • Great for after-school snacks for kids or a post-workout refuel.
• Light Lunch Component:
  • Pair a generous serving of hummus stuffed peppers with a side salad, a small bowl of soup, or a few whole-grain crackers for a balanced and light lunch.
  • They add a refreshing crunch and a boost of vegetables to your midday meal.
• Colorful Addition to a Mezze Platter:
  • Include them as a star component of a Mediterranean-inspired mezze platter.
  • Combine with pita bread, falafel, tzatziki, dolmades, and marinated feta for an impressive spread.
• Lunchbox Hero:
  • Pack them in lunchboxes for both kids and adults. They hold up well and provide a nutritious veggie and protein punch.
  • Ensure they are packed snugly to prevent the hummus from smearing. A bento-style lunchbox works well.
• Elegant Hors d’oeuvres:
  • For a more formal event, pay extra attention to the piping of the hummus and the garnishes.
  • A sprinkle of high-quality finishing salt or a tiny edible flower on each can elevate their appearance.
• Picnic Perfect:
  • They travel well (especially if chilled beforehand) and are a refreshing addition to any picnic basket.
  • Pack them in a sealed container to keep them fresh and intact.

Additional Tips

1. Choose Your Hummus Wisely: The flavor of your hummus is central to this dish. Don’t be afraid to experiment! Roasted garlic hummus, spicy jalapeño hummus, roasted red pepper hummus, or even beet hummus can add exciting new dimensions. Homemade hummus allows for complete control over flavor and texture.
2. Pepper Selection Matters: Look for mini sweet peppers that are firm, brightly colored, and relatively uniform in size for consistent servings. Avoid peppers with soft spots or blemishes. A mix of red, orange, and yellow peppers makes for the most visually appealing platter.
3. Piping for Perfection (and Speed): While a spoon works, using a piping bag (or a Ziploc bag with the corner snipped off) makes filling the peppers much quicker, neater, and allows for more decorative presentation, especially if using a star tip.
4. Make-Ahead Magic: You can prepare the pepper halves (washed, cut, and seeded) a day in advance and store them in an airtight container in the refrigerator. The hummus can also be made or purchased ahead. Fill the peppers a few hours before serving for best results. If filled too far in advance, the peppers might soften slightly, though they’ll still be delicious.
5. Garnish Generously: Garnishes aren’t just for show; they add flavor and texture. Beyond parsley and paprika, consider a sprinkle of everything bagel seasoning, toasted sesame seeds, finely chopped Kalamata olives, crumbled feta cheese, or a pinch of za’atar.
6. Don’t Skip the Drizzle: The light drizzle of extra virgin olive oil over the filled peppers adds a touch of richness, a beautiful sheen, and helps the dry garnishes adhere better.
7. Spice It Up or Cool It Down: If you like heat, mix a little hot sauce or finely minced jalapeño into your hummus before filling, or sprinkle red pepper flakes on top. For a milder version, stick to classic hummus and fresh herb garnishes.
8. Ensure Peppers are Dry: After washing and seeding the peppers, pat them thoroughly dry with paper towels, both inside and out. Excess moisture can make the hummus filling a bit watery or prevent it from adhering well.

FAQ Section

Q1: Are Hummus Stuffed Mini Peppers vegan?
A1: Yes, generally they are! Most traditional hummus recipes are inherently vegan (chickpeas, tahini, lemon juice, garlic, olive oil). Mini sweet peppers are, of course, a vegetable. Just ensure the specific store-bought hummus you choose is labeled vegan or doesn’t contain any dairy-derived ingredients (which is rare but always good to check). If you add feta cheese as a topping, they would no longer be vegan, so opt for vegan-friendly toppings.

Q2: Is this recipe gluten-free?
A2: Absolutely! Mini sweet peppers and pure hummus are naturally gluten-free. This makes them an excellent appetizer or snack option for individuals with celiac disease or gluten sensitivity. Just be mindful if serving them alongside crackers or breads; ensure those are also gluten-free if needed.

Q3: Can I make Hummus Stuffed Mini Peppers ahead of time?
A3: Yes, you can. For the best texture, it’s ideal to fill them within a few hours of serving. However, you can prepare the components separately: wash, cut, and de-seed the peppers and store them in an airtight container in the fridge for up to 24 hours. The hummus can also be stored separately. Assemble them on the day of serving. If you need to make them fully assembled ahead, they can be stored in an airtight container in the refrigerator for up to 24 hours, but the peppers might soften slightly over time. Garnish just before serving.

Q4: How do I store leftovers?
A4: Store any leftover Hummus Stuffed Mini Peppers in an airtight container in the refrigerator. They should be consumed within 2-3 days for optimal freshness and safety. The peppers may continue to soften slightly the longer they are stored.

Q5: Are these kid-friendly?
A5: Definitely! Many children love the natural sweetness of mini peppers and the creamy texture of hummus. The bright colors are also very appealing to kids. They are a great way to get children to eat more vegetables. You can even involve them in the filling process (with supervision) to make it a fun activity. For very young children, ensure the pepper pieces are an appropriate size to prevent choking hazards.

Q6: Can I use other fillings besides hummus?
A6: While hummus is the classic choice, you can certainly get creative! Other delicious fillings include:
* Seasoned Cream Cheese: Mix cream cheese with herbs like chives or dill, and a bit of garlic powder.
* Guacamole: Fresh guacamole makes a vibrant and flavorful filling.
* Tzatziki: This Greek yogurt and cucumber dip offers a refreshing alternative.
* Pimento Cheese: For a Southern twist.
* Whipped Feta Dip: A tangy and creamy option.
Keep in mind that some alternatives, like guacamole, are best filled just before serving to prevent browning.

Q7: What are the best type of peppers to use for stuffing?
A7: Mini sweet peppers (often sold in bags containing red, orange, and yellow varieties) are ideal for this recipe. Their small size makes them perfect for individual appetizers, they have a mild, sweet flavor that complements hummus well, and their thin walls are easy to eat raw. You could technically use larger bell pepper strips, but mini peppers offer a better vessel-to-filling ratio for bite-sized enjoyment.

Q8: How do I prevent the peppers from becoming soggy?
A8: To prevent sogginess, ensure you pat the peppers thoroughly dry after washing and before filling. Also, while they can be made a bit ahead, try not to fill them too far in advance (e.g., several days). The moisture from the hummus will naturally soften the peppers over extended periods. Serving them within 24 hours of assembly is usually fine. If you’re particularly concerned, you can very lightly salt the inside of the pepper halves and let them sit cut-side down on a paper towel for 10-15 minutes to draw out excess moisture, then pat dry before filling.