Coming up with crowd-pleasing appetizers for parties and get-togethers can feel like a real puzzle. Between making sure they’re not too messy, easy to grab with one hand, and actually taste good – the pressure is on to find that perfect finger food that won’t leave you stuck in the kitchen all day.
That’s where these hummus-stuffed mini peppers come to the rescue: they’re super easy to prepare ahead of time, look really cute on any appetizer plate, and combine two snack favorites that pretty much everyone loves. Plus, they’re naturally gluten-free and plant-based, so they work for guests with different dietary needs.
Why You’ll Love These Hummus-Stuffed Mini Peppers
- Quick 10-minute appetizer – These little bites come together in just minutes – perfect when you need a last-minute party snack or afternoon treat.
- 3-ingredient recipe – With just mini peppers, hummus, and parsley, you can create these colorful appetizers using ingredients you might already have.
- Healthy snack option – These plant-based bites are naturally vegan, gluten-free, and packed with protein from the hummus and vitamins from the peppers.
- No cooking required – Just cut, fill, and serve – no need to turn on the oven or stove, making these perfect for hot summer days or busy evenings.
What Kind of Mini Peppers Should I Use?
Those little sweet mini peppers you find in bags at the grocery store are perfect for this recipe – they usually come in a mix of red, orange, and yellow. While they might look similar to hot peppers, these small bell peppers are actually super sweet and mild, making them great for stuffing. The best ones to pick should feel firm and have smooth, unblemished skin. I like to look for peppers that are roughly the same size so they’ll cook evenly, and try to choose ones that can stand up on their own after you cut them in half. If you can’t find mini peppers, you could use regular bell peppers cut into larger pieces, but the mini ones really do make the perfect two-bite appetizer.
Options for Substitutions
This simple appetizer is pretty flexible and open to lots of tasty swaps:
- Mini bell peppers: Can’t find mini bell peppers? Cherry tomatoes, cucumber rounds, or small sweet peppers work great too. Just hollow them out the same way you would the mini bells.
- Hummus: While hummus is the star here, you can switch things up with other dips like baba ganoush, white bean dip, or even Greek yogurt mixed with herbs. Just make sure whatever you use is thick enough to pipe or spoon into the peppers.
- Fresh parsley: Out of parsley? Try fresh cilantro, chives, or dill instead. If you don’t have fresh herbs, you can use dried (about 1 teaspoon) or skip the herbs altogether and top with a sprinkle of paprika or sesame seeds.
- Za’atar seasoning: If you don’t have za’atar for the hummus, try using Italian seasoning, dried oregano, or a mix of thyme and sesame seeds for a similar Mediterranean touch.
Watch Out for These Mistakes While Preparing
The biggest challenge when making hummus-stuffed mini peppers is cutting them incorrectly – always slice them lengthwise and remove the seeds carefully to create stable “boats” that won’t tip over when filled. Another common mistake is overfilling the peppers, which can lead to messy serving and eating – fill them only about 3/4 full to keep everything neat and allow room for garnishes. To avoid soggy peppers, make sure to pat them completely dry after washing, and if you’re prepping ahead, wait to fill them until just before serving. For the best flavor combination, bring your hummus to room temperature before stuffing the peppers, as cold hummus straight from the fridge won’t taste as rich and creamy.
What to Serve With Stuffed Mini Peppers?
These cute little stuffed peppers make a perfect appetizer or snack, but they can easily become part of a larger Mediterranean-style spread. Try serving them alongside warm pita triangles, cucumber slices, and cherry tomatoes for a colorful appetizer platter. For a light lunch spread, pair them with Greek salad, olives, and some grilled chicken skewers. If you’re hosting a party, these peppers fit right in with other finger foods like falafel, stuffed grape leaves, or crispy chickpeas – making it easy for guests to mix and match their favorites.
Storage Instructions
Keep Fresh: These little stuffed peppers are best enjoyed within 2 days. Place them in an airtight container in the fridge, and they’ll stay nice and crisp. The hummus filling might get a bit firmer in the fridge, but that’s totally normal!
Make Ahead: Want to prep these in advance? You can clean and cut the peppers up to 2 days ahead – just store them empty in the fridge. Fill them with hummus and add the parsley right before serving for the freshest taste and best presentation.
Serving Tip: If you’re taking these to a party, pack the cut peppers and hummus separately, then do a quick assembly when you arrive. This keeps the peppers from getting soft and makes transport much easier.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-15 g
- Fat: 15-20 g
- Carbohydrates: 40-50 g
Ingredients
- 10 small bell peppers
- 1 cup hummus (try using za’atar spiced hummus for extra flavor)
- 1 tablespoon fresh parsley, chopped
Step 1: Prepare the Peppers
Begin by slicing each pepper lengthwise.
Once sliced, use a spoon to gently scrape out any seeds from the inside of the peppers, ensuring a clean and open cavity for the filling.
Step 2: Fill with Hummus
Take 2-3 teaspoons of hummus and carefully fill each pepper half, ensuring the hummus is evenly distributed within.
This will provide a flavorful and creamy interior to your pepper boats.
Step 3: Add Finishing Touches
Sprinkle the tops of the hummus-filled peppers with freshly chopped parsley or any other fresh herbs of your choice.
This step adds a touch of color and a burst of fresh flavor to each bite.
Step 4: Serve or Store
Serve your hummus-filled peppers immediately for the best taste.
If you need to prepare them in advance, cover the peppers with plastic wrap and store them in the refrigerator for up to 1 hour to maintain their freshness and flavor.