Talk about the best, and sweetest, peppers around. Have you tried the little mini peppers they sell in packages? At most stores they run $4-$5 a bag, but a store had a sale for $2 for a bag so of course I had to snatch them up to try. OMG I’m addicted, they are so good – and I could eat the whole bag in one sitting and totally not feel guilty. So of course I had to try them in an actual recipe, not just a hummus dipper. You’ve got to try these vegan and gluten-free Taco Stuffed Mini Peppers soon.
“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Who doesn’t love a good stuffed pepper? Or just a stuffed pepper – good or not. I love stuffing the big red peppers without southwest spiced veggies and quinoa – heathy and hearty and so filling. But with National Hummus Day on May 13th (best day ever!!) I decided to use my (all-time favorite) Sabra hummus in a new way, rather than just dipping. By stuffing mini peppers! I don’t know about you, but I literally eat Sabra hummus daily for lunch with just sliced cucumber and carrots … yes, it does get old eating the same thing over and over, but man it’s good. I think one of the best ways to stay plant-based as a rule is incorporating plant-based protein like hummus into your diet – whether it’s snacking/dipping, adding to dressings, mixing into soups, or like this – using it as a binder in stuffing recipe! Sabra hummus has so many new-to-me flavors! I couldn’t believe they had a super spicy kind – and yes it is super spicy!
Start by sautéing in veg broth the minced onions, zucchini, and corn kernals with the cumin. Chop the spinach small and add to the pan with a little more broth and the garlic. Once that is all softened add the chopped olives – yum – and mix well. Add the hummus and the rest of the broth and mix well. Slice the peppers in half leaving the stem on – because it’s so cute with them on! – and stuff away. You will have leftover stuffing and that is okay – I ate it all up with a spoon it’s that good! Bake at 375 degrees for 15 minutes.
Taco Stuffed Mini Peppers,
1/2 Cntr (1/2C) Sabra Supremely Spicy Hummus
1/2 Small Red Onion
1/2 Small Zucchini
1 C Chopped Spinach
1 Tbsp Minced Garlic
2 Cans Chopped Olives
1 Ear Corn
1 Tsp Cumin
1 C Pacific Low-Sodium Veg Broth
1 Bag Mini Sweet Pepper
1. Set oven to 375 degrees.
2. Dice very small the onion and zucchini, and carefully slice the kernals of corn off the cob.
3. In a saute pan on medium heat pour 1/3 cup vegetable broth and dump in the onion, corn, zucchini, and cumin.
4. Start cooking to get tender. Slice a couple large handfuls of spinach into smallish pieces.
5. Add the spinach and garlic to the pan with a little more broth to start wilting.
6. Once spinach is wilted add both cans of olives and mix well.
7. Add the hummus and rest of the broth and mix well.
8. Slice the peppers in half and take the seeds out – leave the stem on for a pretty presentation.
9. Stuff the peppers with the hummus mix and place in a baking dish (you will have leftover stuffing).
10. Bake for 15 minutes.