Delicious and so cute! Are you guys suckers for mini things too? Like take anything, make it littler, and I’m instantly in love. No, just me?
These mini peppers are a delicious app or main that come together super quickly and have some pretty plate appeal. Let’s cut right to the chase, here’s the recipe.
1/2 cooked chickpeas
1 cup raw walnuts
10 leaves parsley
1 inch turmeric or 1 tsp turmeric powder
1/2 cooked acorn squash
3/4 cup raw onion
1 1/2 cups mushrooms
6 cloves garlic
2 tablespoons olive oil
1 tsp salt
1/2 tsp pepper
First, you will need cooked chickpeas and cooked acorn squash, though any type of squash would work wonderfully here. I’m a big fan of the make ahead method for things that take a while or produce a large quantity, so I already had a few cups of chickpeas and an acorn squash ready to go. If you make a whole squash, you can double this recipe and eat the extra filling throughout the week with rice or on salads for quick lunches. Squash is also super yummy in soups or curries if you’re looking for ways to use it.
Chickpea cooking methods:
To pressure cook chickpeas, add 1/2 cup dry beans to a pressure cooker or instant pot for 8 minutes with 3 cups of water.
To slow cook, add 1/2 cup dry beans with 4-5 cups of water and cook on high for 4 hours.
Squash cooking methods:
To pressure cook, cut in half and remove seeds. No need to remove the skin. Chop into 1” cubes and add to your instant pot with 1 cup of water for about 4 minutes.
To roast, cut in half and remove seeds. No need to remove the skin. Chop into 1” cubes and toss onto a oiled baking sheet or one with a silicon mat on top. Mist with olive oil. Preheat the oven to 400 degrees, then roast for 40 minutes.
I use a pressure cooker or slow cooker for both the squash and chickpeas, but the canned kind is great too. Simply drain and rinse, then plop into your food processor or blender with the rest of the ingredients. If you don’t have a food processor or blender, you have a little more dicing ahead of you, but this is still a quick and simple recipe. You can mash the chickpeas with a fork or potato masher and then add to a bowl with 1 cup chopped raw walnuts, chopped parsley to taste, 3/4 cup diced raw onion, 1 1/2 cup mushrooms chopped finely, 6 cloves of chopped garlic, 1/2 of a cooked acorn squash mashed. If going the food processor route, no need to chop a thing. Simply pulse for 30 seconds or so to get a coarse chop.
Simply slice your little peppers in half, and scoop the seeds out, and spoon about a tablespoon of the mixture into each half. I put these in the air fryer for about 8-10 minutes at 400 degrees, but you could also toast them in the toaster oven or in bake in the oven for 20-22 minutes at 400 degrees. Simple as that!