Grilled Baby Peppers Stuffed With Garlic-Bean Puree

By ctozzi

Ingredients

• 16 ounces canned chickpeas drained, rinsed
• 2 teaspoons garlic-flavored olive oil
• 1/8 teaspoon cayenne pepper or to taste
• 1 small shallot chopped
• 1/4 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 2 tablespoons fat-free chicken broth (or water)
• 1 teaspoon minced fresh chives
• 9 large sweet red peppers (or 18 small yellow and red baby bell peppers)

Details

Servings 9

Preparation

Step 1

Preheat grill to medium-high heat.

Combine chickpeas, oil, cayenne pepper, shallot, salt, black pepper and broth in a blender container; purée. Stir in chives; set aside.

Thread whole peppers lengthwise onto long metal skewers. Place on hot grill and cook until peppers are slightly blackened, about 2 to 3 minutes per side. Remove peppers from heat and pull peppers off skewers. Slice tops off peppers; halve lengthwise (and core if necessary).

Spoon 1/2 tablespoon of bean puree into each baby pepper half (or 1 tablespoon if using large peppers). (Note: For an attractive party presentation, spoon bean puree into a tube with a cake decorating tip and pipe into each pepper half. Also, decorate a serving platter of the stuffed peppers with fresh chives, Italian parsley, thyme or rosemary sprigs.)

This recipe yields 9 servings; 4 filled, small pepper halves (or 2 large halves) per serving.

Points® Value: 2