AuthorParkash BainsCategory, , DifficultyBeginner
Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Stuffed Mini Peppers and Chickpea Salad: It’s so nice when you have a food idea in your mind and it actually turns out better than you visualized. This lovely combo of stuffed sweet peppers and a chickpea avocado salad is a match made in culinary heaven! The peppers can be served as an appetizer/finger food or with the salad as a meal.

STUFFED MINI PEPPERS
 8 sweet mini peppers sliced in half and seeded
 3 heaping tablespoons of light cream cheese
 2 tablespoons parmesan cheese
 ½ small onion
 5 marinated large artichoke heart pieces
 salt and papper to taste
CHICKPEA AVOCADO SALAD
 1 cup canned chick peas, drained and rinsed
 2 tsp olive oil
 ½ small red onion
 ½ teaspoon turmeric
 ½ teaspoon paprika
 Large handful of spinach, chopped
 1 avocado
 salt and pepper to taste
1

For the Peppers - Finely chop artichoke and onion. Add to bowl with the cheeses and seasoning. Mix really well with a fork. Stuff pepper halves and bake at 375F for 12 minutes. Then broil for 1 minute.

2

For the Salad - Heat olive oil in a pan at medium heat. Add onion and chick peas. Cook for 2 to 3 minutes. Add turmeric and paprika. Coat chick peas well with the spices and turn off heat. When chickpeas are cooled, mix with spinach, avocado and seasoning in a salad bowl.

3

Serve together or separately

Ingredients

STUFFED MINI PEPPERS
 8 sweet mini peppers sliced in half and seeded
 3 heaping tablespoons of light cream cheese
 2 tablespoons parmesan cheese
 ½ small onion
 5 marinated large artichoke heart pieces
 salt and papper to taste
CHICKPEA AVOCADO SALAD
 1 cup canned chick peas, drained and rinsed
 2 tsp olive oil
 ½ small red onion
 ½ teaspoon turmeric
 ½ teaspoon paprika
 Large handful of spinach, chopped
 1 avocado
 salt and pepper to taste

Directions

1

For the Peppers - Finely chop artichoke and onion. Add to bowl with the cheeses and seasoning. Mix really well with a fork. Stuff pepper halves and bake at 375F for 12 minutes. Then broil for 1 minute.

2

For the Salad - Heat olive oil in a pan at medium heat. Add onion and chick peas. Cook for 2 to 3 minutes. Add turmeric and paprika. Coat chick peas well with the spices and turn off heat. When chickpeas are cooled, mix with spinach, avocado and seasoning in a salad bowl.

3

Serve together or separately

Stuffed Mini Peppers and Chickpea Salad