Hummus Stuffed Peppers
Mini bell peppers are filled with creamy hummus and topped with melted cheese for a simple, flavorful appetizer. Ready in just 23 minutes, these protein- and fiber-packed bites are perfect for quick snacks, entertaining, or meal prep.
Equipment
- 1 Baking sheet
- Parchment paper or foil (for lining)
- Knife
- Measuring Cups and Spoons
Ingredients
- 1 pound mini bell peppers about 24
- 1 cup hummus any flavor
- 4 ounces shredded cheese about 1 cup
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C) to ensure it’s at the perfect temperature for baking the peppers. While the oven warms, line a baking sheet with parchment paper or aluminum foil. This step not only prevents sticking but also makes cleanup effortless. Set the lined tray aside within easy reach.
- Wash and Dry Mini Bell Peppers: Take about 24 mini bell peppers and rinse them thoroughly under cold running water. Remove any dirt or residues, then pat them completely dry with a clean kitchen towel or paper towels. Drying the peppers ensures that excess moisture doesn’t interfere with the hummus filling or prevent the cheese from melting properly.
- Slice and Core Peppers: Using a sharp chef’s knife, carefully slice each mini bell pepper in half lengthwise. Hold the pepper steady with one hand and cut from the stem end to the tip. Once halved, gently remove the seeds and inner ribs using the tip of your knife or a small spoon. This creates a smooth cavity perfect for stuffing, ensuring every bite is creamy without tough bits.
- Spoon Hummus into Pepper Halves: Take your favorite hummus—store-bought or homemade—and spoon about 1 teaspoon into each pepper half. Use a small spoon or a piping bag for precise, neat filling. Spread the hummus slightly to fill the cavity evenly, making sure it doesn’t overflow. The hummus adds creaminess and plant-based protein, giving the peppers a satisfying, rich texture.
- Sprinkle Shredded Cheese on Top: Next, sprinkle about 1 teaspoon of shredded cheese over each hummus-filled pepper half. Choose your preferred cheese—mild cheddar, mozzarella, or a dairy-free alternative works well. The cheese adds a luscious, golden finish after baking and complements the smooth hummus with a slight savory tang.
- Bake the Peppers: Place the prepared baking sheet with stuffed peppers into the preheated oven. Bake for approximately 5 minutes. During this time, the peppers will soften slightly, the hummus will warm, and the cheese will begin to melt. Keep an eye on them to ensure they don’t overcook.
- Broil for Golden Finish: After baking, switch your oven to the broil setting. Broil the stuffed peppers for 2–3 minutes, or until the cheese turns bubbly and lightly golden. Broiling intensifies the flavor and gives the peppers an attractive, appetizing appearance. Watch carefully—broilers work quickly, and you don’t want the cheese to burn.
- Cool Slightly and Serve: Once broiled, remove the baking sheet from the oven using oven mitts. Allow the peppers to cool for a minute or two, as the filling will be hot. Arrange them on a serving platter. These bites can be enjoyed warm straight from the oven or served at room temperature, making them ideal for parties, snacks, or lunchboxes.
- Optional Garnishes and Variations: For extra flair, sprinkle a pinch of paprika, chopped fresh herbs like parsley, or a drizzle of olive oil on top before serving. You can also experiment with different hummus flavors—roasted red pepper, garlic, or spicy varieties—to customize the taste according to your preference.
- Enjoy and Store Leftovers: Serve immediately and savor each creamy, crunchy bite. If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 3 days. Reheat briefly in the oven or enjoy chilled for a refreshing snack.
Notes
- This recipe yields approximately 48 stuffed pepper halves, perfect for parties, snacks, or meal prep.
- You can easily adjust the quantity of hummus or cheese to suit taste preferences.
- Mini bell peppers are ideal for this recipe because of their natural sweetness and small, snackable size, but regular bell peppers can also work if sliced into smaller portions.
- For a spicier kick, try adding a dash of chili flakes or using a spicy hummus variety.
- This dish can be served hot, warm, or at room temperature, making it flexible for entertaining or quick snacks.
