Our Response to COVID-19 | Learn More
Search
  • Product locator
  • Sign In
Silver Spring
  • Products
    • Horseradish Products
    • Specialty Mustards
    • Specialty Sauces
    • Kosher for Passover
    • cs_8oz_271x550

      Seafood Cocktail Sauce

    • fghr_8oz_400x550

      Fresh Ground Horseradish

    • phr_8oz_271x550

      Prepared Horseradish

    Shop Now
  • Recipes
    • Appetizers
    • Beverages
    • Desserts
    • Dips & Spreads
    • Main Course
    • Salads & Dressings
    • Side Dishes
    • Soups & Sandwiches
    Shop Now
  • Shop
    • Horseradish Products
    • Specialty Mustards
    • Specialty Sauces
    • Kosher for Passover
    • cs_8oz_271x550

      Seafood Cocktail Sauce

    • fghr_8oz_400x550

      Fresh Ground Horseradish

    • phr_8oz_271x550

      Prepared Horseradish

    Shop Now
  • Silver Spring
  • Connect
    • Social
    • Contact Us
    • Employment
    • Press
    • FAQs
    • Donation Request Form
    Shop Now
  • Heritage
    • Huntsinger Farms
    • Historical Timeline
    • The Huntsinger Way
    • Our Family Brands
    Shop Now
  • B2B
    • Co-Packing
    • Broker/Distributor
    • Food Service
    • Industrial
    • Wholesale Services
    Shop Now
  • Product Locator
  • Sign In
  • View
    Cart
  • Home
  • Recipe
  • Main Course
  • Chickpea Feta And Herb Stuffed Peppers

Add a comment: Chickpea, Feta, and Herb-Stuffed Peppers

Fields marked with an asterisk (*) are required.

  • Appetizers
  • Beverages
  • Desserts
  • Dips & Spreads
  • Main Course
  • Salads & Dressings
  • Side Dishes
  • Soups & Sandwiches

Main Course Chickpea, Feta, and Herb-Stuffed Peppers

Made With: Dijon Mustard

  • 1 Loved
  • 0 Write A Review
Servings
  • Prep
    20min
  • Total
    50min
  • Servings
    2
Chickpea, Feta, and Herb-Stuffed Peppers

Ingredients:

  • 2 large bell peppers
  • 1 (15-ounce) can chickpeas
  • 1 tablespoon Silver Spring Dijon Mustard 
  • 1 yellow onion
  • 2 ounces feta
  • 1 tablespoon tomato paste
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh mint
  • 4 teaspoons olive oil
  • 1/4 teaspoon paprika
  • Salt
  • Pepper

Directions:

Heat oven to 400°.

Cut about ½ inch off top of pepper, then gently scrape out seeds and pit. Place hollowed pepper cut side up on a sheet pan or oven-safe skillet. If pepper doesn’t stand on its own, prop it up with a ring of aluminum foil.

Rinse and drain chickpeas.

In a bowl, lightly mash chickpeas with a fork. Add Silver Spring Dijon Mustard and remaining ingredients and stir to combine. Spoon into bell pepper, filling it as full as possible.

Bake until pepper is shriveled and mixture is heated through, 25 to 30 minutes. Slightly cool before serving.




    Recipe courtesy of Silver Spring Foods, Inc.

    CHICKPEA, FETA, AND HERB-STUFFED PEPPERS

    Write a review

    Comments about Chickpea, Feta, and Herb-Stuffed Peppers:

    Be the first to comment on this recipe! Click the "write a review" button above.

    join our mailing list!

    • 2424 Alpine Road
    • Eau Claire, WI 54703 USA
    • Phone: 800.826.7322
    • Fax: 715.830.9702
    Copyright © 2021 Silver Spring Foods, Inc. - All rights reserved.
    • Product Locator
    • Donation Request Form
    • Return Policy
    • Terms & Conditions
    • Privacy Policy
    • Cookies Policy
    Stay connected #GiveItZing