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Homemade hummus-stuffed peppers

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    Homemade hummus-stuffed peppers Heart Smart Gluten Free Low Sodium

    Bell peppers, no matter the size, are packed with vitamins A and C for a strong immune system!


    1 15-ounce can white beans, drained and rinsed
    1/3 cup unsalted sunflower seeds (no shells)
    2 tablespoons extra-virgin olive oil
    2 tablespoons lemon juice
    1/2 teaspoon garlic powder
    1 teaspoon onion powder
    24 mini bell peppers, stems and seeds removed


    1. Combine first 6 ingredients in a blender or food processor. Blend until smooth.
    2. Using a spoon or spatula, stuff each pepper with mixture made in step 1 until the mixture is just over the top. Place stuffed peppers on a baking sheet and set in the refrigerator to chill for 1 hour.
    3. Enjoy! Store leftovers in an air-tight container in the refrigerator for up to 1 week.

    Makes 12 servings

    Carb choices per serving: 0


    If the mixture is stiff, add 1 teaspoon of water at a time between blending until mixture reaches desired consistency.

    Nutrition Facts