Stuffed Mini peppers

(no cook, no bake)

 

INGREDIENTS

 
 

20-25 mini bell peppers, halved and de-seeded

1 can (15oz) chickpeas, drained and rinsed

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp cayenne pepper

1/2 tbsp lemon juice

Salt

Pepper

3 tbsp parsley, chopped; additional for garnish

2 tbsp kalamata olives, chopped

 METHOD

 

  1. Roughly mash chickpeas with fork or potato masher.

  2. Add garlic powder, onion powder, cayenne pepper, lemon juice, salt, pepper, and parsley to the chickpeas. Stir to combine.

  3. Taste to adjust seasonings.

  4. Liberally stuff each pepper half. Garnish with chopped olives and additional parsley.