Colorful mini bell peppers wrap these protein-packed appetizers into pretty little packages.
Chickpeas and tempeh are just the start of a flavorful mix.
INGREDIENTS:
12 ounces multi-colored sweet mini peppers
2 15-ounce cans chickpeas, drained and rinsed
3⁄4 cup tempeh, chopped
1⁄2 cup dairy-free mayonnaise
1⁄4 cup cider vinegar
1 teaspoon ground mustard
3 scallions, thinly sliced
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
INSTRUCTIONS:
1. Cut off the stem end of the peppers. Slice lengthwise. Remove any seeds that are inside. Set aside.
2. Place all the remaining ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky. Remove the blade and stir to make sure the mixture is blended well.
3. Stuff each pepper half full with about 2 tablespoons of the chickpea mixture. Set on a plate to serve.
Protein: 9 grams per serving (2 mini peppers) Active Time: 20 minutes Total Time: 20 minutes
