Peppers stuffed with Hummus

Name: Peppers stuffed with Hummus Recipe
Yield: 12
Ingredients: For filling; 1 red bell pepper (I used 1/2 cup of jarred roasted red peppers); 2 1/2 tablespoons fresh lemon juice; 1 tablespoon tahini (sesame seed paste); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt1/4 teaspoon ground cumin; 1 (19-ounce) can chickpeas (garbanzo beans) rinsed and drained; 1 garlic clove quartered; 12 red and yellow sweet bell peppers

(1)

Number of Servings: 12

Ingredients

For filling1 red bell pepper (I used 1/2 cup of jarred roasted red peppers)2 1/2 tablespoons fresh lemon juice1 tablespoon tahini (sesame seed paste)1/2 teaspoon freshly ground black pepper1/4 teaspoon salt1/4 teaspoon ground cumin1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained1 garlic clove, quartered12 red and yellow sweet bell peppers

Directions

Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Place bell pepper and remaining ingredients in a food processor; process until smooth.

Number of Servings: 12

Recipe submitted by SparkPeople user CRIMSONDATURA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 80.2
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 104.0 mg
Total Carbs: 15.5 g
Dietary Fiber: 3.4 g
Protein: 3.3 g

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