Easy Mediterranean Chickpea and Feta Stuffed Mini Peppers
A quick and healthy snack featuring crunchy mini peppers stuffed with a creamy, tangy chickpea and feta filling, perfect for busy days or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12-15 stuffed mini pepper halves 1x
- Category: Snack
- Cuisine: Mediterranean
Ingredients
Scale
- 12–15 mini bell peppers, assorted colors
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 4 oz (115 g) feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
- 1 small garlic clove, minced (optional)
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes
- Optional: chopped kalamata olives
Instructions
- Rinse and dry the mini bell peppers. Slice each pepper in half lengthwise, removing seeds and membranes. Set aside cut side up.
- In a medium bowl, roughly mash the drained chickpeas using a fork or potato masher until mostly broken down but still textured.
- Crumble the feta cheese into the mashed chickpeas and stir gently to combine.
- Add minced garlic, lemon juice, chopped parsley, ground cumin, olive oil, salt, and pepper. Mix thoroughly and adjust seasoning as needed.
- Using a small spoon or spatula, fill each mini pepper half generously with the chickpea and feta mixture without overfilling.
- Serve immediately or chill in the fridge for 15-20 minutes to let flavors meld.
Notes
Do not over-mash chickpeas to maintain texture. Fresh lemon juice brightens the filling. Chilling is optional but recommended for flavor melding. For extra creaminess, add Greek yogurt. Peppers can be roasted for a warm variation.
Nutrition
- Serving Size: 1 stuffed mini peppe
- Calories: 70
- Sugar: 2
- Sodium: 150
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 5
- Fiber: 2
- Protein: 3
Keywords: Mediterranean, chickpeas, feta, stuffed peppers, healthy snack, quick recipe, vegetarian, gluten-free