Fresh & No-Cook
Mediterranean Hummus-Stuffed Mini Peppers Makes 16 pieces · About 20 minutes
Crisp mini peppers filled with hummus, cucumber, tomato, herbs, sprouts, pomegranate and walnuts.
Yield 16 stuffed pepper halves
Plant-Forward Built around plant foods and everyday ingredients.
Whole-Food Focus Designed to make nutrient-dense choices easier.
Flavor First Herbs, spices and aromatics bring satisfying flavor.
Everyday Wellness A practical recipe for a balanced eating pattern.
Ingredients 8 mini sweet peppers, halved lengthwise and seeded 1½ cups classic hummus HA ½ cup finely diced cucumber ½ cup finely diced tomato, seeds removed ¼ cup chopped parsley and mint ½ cup broccoli sprouts ¼ cup pomegranate arils ¼ cup raw walnuts, finely chopped 1 teaspoon ground sumac Fresh lemon juice, for finishing Helpful Notes Remove the tomato seeds so the toppings do not water down the hummus. For the crispest texture, assemble within 1 hour of serving. Directions Arrange the pepper halves cut-side up and pat the interiors dry. Spoon or pipe about 1½ tablespoons hummus into each half. Top with cucumber, tomato, herbs, sprouts, pomegranate arils and walnuts. Dust with sumac, add a squeeze of lemon and serve immediately. Pairs Well With Good companions for serving this recipe:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/mediterranean-hummus-stuffed-mini-peppers.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
