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

First Published: 05/01/2017
Last Reviewed: 05/01/2017

mini peppers in a pot
If the mixture is stiff, add 1 teaspoon of water at a time between blending until mixture reaches desired consistency.
homemade hummus stuffed peppers nutrition label