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Great Appetizer To Make In A Pinch
These Simple Raw Stuffed Mini Peppers are so tasty and quick to make. It is full of crushed chickpeas, sliced green onions, nutritional yeast, vegan mayonnaise, salt, pepper and cayenne pepper. Pulse it in a food processor and stuff your delicious mini peppers with it and there you go. No need to wait it is so good just to eat right away. Perfect snack after work, for the kids after school, before dinner or appetizer for a party. Make ahead and stuff them at work for your lunch. Truly a versatile dish.
A Little History Of Sweet Mini Peppers
Since as far back as 2500 BC sweet peppers have been grown in Mexico. These peppers were traveled to great distances by Columbus. First to Spain and then to other parts of the world.
The Sweet Pepper comes from the Grossum Group or better known as Green Pepper, Bell Pepper, Sweet Pepper or Red Pepper. They are from the Solanaceae or commonly known as the Nightshade family. We grow these variety of species as annual vegetables, but they are a tropical perennial. The edible fruit is actually labeled as a berry. Who would have thought that one? It grows in a variety of colors such as green, yellow, orange, red, purple, chocolate and even white. As the color changes so does the flavor as it matures it gets sweeter and sweeter.
We love our peppers at the grocers and there are so many to pick from. We have found that the Sweet Mini Pepper are siblings of the our well known bell peppers. As we can see they have become a popular item to pick up at the store. However, these delicious little beauties are not what you think they are.
Yes, these vine Sweet Little Mini Peppers were developed by an early pioneer in transgenic biotechnology in the 1990’s by DNA Plant Technology. These Sweet Mini Peppers were sold under the brand, Master’s Touch. However they were distributed by Bionova Produce Inc. Being that they were created as a hybrid plant by technology these Sweet Mini Peppers will more than likely not reproduce and be sterile. Do not keep the seeds, sadly we probably can’t reproduce them.
Alternative To Using Sweet Mini Peppers
Sometimes when I make a recipe like I did here for you today with these Simple Raw Stuffed Mini Peppers I find out background research. It is not always a good find to know just what it is that we are eating. I think it is important to know and to know how it traveled and transformed throughout time.
I hope you like this recipe I made for you. Although, if you do not like genetically created foods then try using our good old fashion red bell peppers. (I definitely will from now on!) Slice them and use them to scoop up the stuffing. You can also use this stuffing as a filler in peta bread, toast spread, on a salad or on crackers (Three Easy Inexpensive Homemade Olive Oil Crackers). It is very versatile. I’m sure you will find other uses.
How To Make Simple Raw Stuffed Mini Peppers
I find that making these Simple Raw Stuffed Mini Peppers can vary in quantity since they are different in size. So I average about 6 sweet mini peppers, when cut in have you will have a dozen appetizers.Try to find the area of the pepper that lays down flat before cutting them in have. Wash them, cut the top green ends off and take out the seeds. Put aside until the filling is ready.
Drain and rinse the chickpeas and put them and the rest of the ingredients into a food processor (I use the Hamilton Beach Food Processor). Pulse it 5 times, making sure as not to make it mushy. The consistency should be lumpy. Take out the food processor blade and stir the mixture to completely combine it.
Add the mixture to the sliced sweet peppers. Fill them so that they don’t overflow. It can spill out easily. Top it with hot pepper flakes and arrange on a plate. Ready to serve!
We love the filling to this recipe we hope you like it too. Enjoy!
Other Recipes You May Like:
Smoky Garlic Potato Wedges With Crispy Vegan Quinoa Parmesan
Vegan Rosemary Pesto Pizza With Potatoes And Caramelized Leeks
Three Easy Inexpensive Homemade Olive Oil Crackers
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Simple Raw Stuffed Mini Peppers
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
Description
These Simple Raw Stuffed Mini Peppers are a perfect dish to make when you are in a hurry. With just a small amount of ingredients such as chickpeas, vegan mayonnaise, apple cider vinegar, dijon mustard, nutritional yeast, salt, pepper and cayenne pepper. This is all nicely pulsed in a food processor, stirred and stuffed in a mini pepper. Great for snacks, lunches, Holidays, dinner and parties. Also try the stuffing in pita bread, crackers, spread on toast or on top of a salad. Enjoy!
Ingredients
Simple Raw Stuffed Mini Peppers
- 6 Sweet Mini Peppers, washed, cut in half and cleaned
- 15 oz. can Chickpeas, drained and rinsed
- 1/3 cup of Vegan Mayonnaise
- 1 Tbsp Apple Cider Vinegar
- 1/2 tsp Dijon Mustard
- 2 Green Onions, cleaned and thinly sliced
- 3 tsp Nutritional Yeast
- 3/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper or more for taste
- 3 Dashes of Cayenne Pepper or more for taste (optional)
- Hot Pepper flakes, for topping (optional)
Instructions
Simple Raw Stuffed Mini Peppers
- Wash and clean the mini peppers and dry them with a paper towel.
- Cut in half following how they will lay flat on a plate. Clean out the seeds and green tops of the mini peppers. Set aside until the filling is made.
- In a food processor ( I use the Hamilton Beach Food Processor) put all the rest of the ingredients (except the hot pepper flakes) and pulse the mixture quickly 5 times. Take out the blade and mix the mixture all together with a spoon.
- Fill the peppers with enough mixture to make a mound like in the photos. DO not over fill.
- Top the peppers with hot pepper flakes if desired.
- Refrigerate for later or serve right away.
- Enjoy!
