- 9
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)
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