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Stuffed Mini Peppers with Hummus
Colorful mini sweet peppers filled with herb-infused hummus and topped with pomegranate seeds.
⏱️ Prep: 25min0⏰ Total: 25min👥 Serves: 20
✓ vegan✓ gluten-free
⚠️ Contains: 🌱 Sesame
Ingredients
- 20 piecesmini sweet peppers(halved, seeds removed)
- 2 cupshummus
- 1/4 cupfresh parsley(finely chopped)
- 2 tbspfresh mint(finely chopped)
- 1 tsplemon zest
- 1/2 cuppomegranate seeds
- 1 tspza atar
- for drizzlingextra virgin olive oil
📝 Make Ahead
Peppers can be prepped and hummus can be mixed up to 1 day ahead. Fill peppers up to 4 hours before serving. Add pomegranate seeds just before serving.
Instructions
- Halve mini peppers lengthwise and remove seeds and membranes. Pat dry.
- Mix hummus with parsley, mint, and lemon zest until well combined.
- Fill each pepper half with herbed hummus using a spoon or piping bag.
- Top each pepper with pomegranate seeds.
- Sprinkle with za atar and drizzle lightly with olive oil.
- Arrange on a serving platter and refrigerate until serving.