Chickpea and Avocado Stuffed Mini Bell Peppers
Vibrant mini bell peppers stuffed with a creamy chickpea and avocado mash, perfect for a quick and healthy vegan snack.
10 min
Prep
4
Serves
140
Calories
Macros · per serving
4g protein
18g carbs
7g fat
Ingredients
For 4 servings
- 8 mini bell peppers
- 1 cup canned chickpeas
- 1 avocado
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- salt — to taste
- black pepper — to taste
- 2 tablespoons fresh cilantro
Instructions
- 1
Rinse and drain the canned chickpeas thoroughly.
- 2
Slice each mini bell pepper in half lengthwise and remove the seeds and stems.
- 3
In a mixing bowl, mash the chickpeas with a fork until slightly chunky.
- 4
Scoop the avocado flesh into the chickpea mixture and mash together until well combined.
- 5
Add lemon juice, garlic powder, salt, and black pepper to the mash, mixing well to incorporate flavors.
- 6
Finely chop fresh cilantro and fold into the chickpea and avocado mash.
- 7
Spoon the chickpea and avocado mixture into each bell pepper half, filling them generously.
- 8
Serve immediately or chill for a few minutes before enjoying.
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