Ingredients
The following ingredients have 30 Servings
- 32 ounces sweet mini peppers, they come in a clear bag
- 15 ounces chickpeas, from a can, drained and rinsed
- 1/4 cup homemade almond mayonnaise (get the link to the recipe in the instructions below) If you choose to use store-bought dairy-free mayonnaise only use 3 tablespoons to start with.
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground mustard
- 2 scallions, thinly sliced
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
Instruction
- Cut the stem end off of the peppers. Slice lengthwise. Remove any seeds that are inside. Set aside.
- Here is the recipe for Homemade Almond Mayonnaise. It is really flavorful too.
- Place all of the remaining ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky.
- Remove the blade and stir to make sure the mixture is blended well.
- Stuff each pepper half with about 2 tablespoons of the chickpea mixture.
- Set on a plate to serve. You may cover them with plastic wrap and keep in the refrigerator up to 3 days.
