Crazy-Good Hummus-Stuffed Mini Peppers in 20 Minutes

I swear by Hummus-Stuffed Mini Peppers when I need a crowd-pleasing appetizer in a pinch – they’re my secret weapon for last-minute gatherings! These colorful little bites pack all the creamy goodness of hummus into sweet, tender peppers that practically melt in your mouth. The first time I made them for a friend’s potluck, they disappeared before I could even grab one for myself. Now, I always double the batch.

What I love most? They come together with just 5 ingredients and 20 minutes of effort. No fancy skills needed – just slice, stuff, and bake. Plus, they’re naturally vegetarian, gluten-free, and packed with vitamins. Whether you’re hosting a party or just want a healthy snack, these hummus-stuffed gems never disappoint. Trust me, once you try them, you’ll be hooked!

Table of Contents

Why You’ll Love These Hummus-Stuffed Mini Peppers

These little flavor bombs will steal the show at any gathering, and here’s why:

• Lightning-fast – Ready in under 30 minutes, even if you’re running behind (we’ve all been there!)
• Crazy healthy – Packed with protein from the hummus and vitamins from fresh peppers
• Party magic – The perfect one-bite appetizer that looks fancy but takes zero effort
• Your canvas – Swap hummus flavors or toppings to match your mood (I’m addicted to roasted red pepper hummus with za’atar)
• Kid-approved – Even picky eaters go wild for the sweet pepper and creamy filling combo

Seriously, these disappear faster than cookies at my house – and that’s saying something!

Ingredients for Hummus-Stuffed Mini Peppers

Here’s all you need to make these addictive little bites – I bet you have most of this already! The beauty is in the simplicity:

• 12 mini bell peppers (halved lengthwise and deseeded – get a mix of colors for that wow factor)
• 1 cup hummus (store-bought or homemade – my lazy days swear by Sabra, but my garlicky homemade version steals hearts)
• 1 tbsp olive oil (the good stuff – it makes the peppers glisten!)
• 1/2 tsp paprika (smoked if you’re feeling fancy)
• 1/4 tsp salt (I use flaky sea salt for that satisfying crunch)
• Fresh parsley (for garnish – torn, not chopped, because we’re rustic-chic here)

See? Told you it was easy. Now let’s make some magic!

Print

How to Make Hummus-Stuffed Mini Peppers

Okay, let’s get these beauties ready! Don’t let their fancy look fool you – this is seriously foolproof. Just follow these easy steps, and you’ll have a tray of golden, creamy delights before you know it.

Step 1: Prep the Peppers

First things first – grab those mini peppers and give them a quick rinse. Pat them dry with a paper towel (this helps the hummus stick better). Now, here’s my trick: slice them lengthwise from stem to tip, trying to keep both halves roughly the same size. Why? So they bake evenly!

Use a small spoon (or your pinky finger – no judgment) to scrape out the seeds and white ribs. Don’t worry about being too neat – a few stray seeds won’t hurt. Just make sure they’re hollow enough to hold all that glorious hummus.

Step 2: Fill with Hummus

Time for the fun part! Spoon about 1-2 teaspoons of hummus into each pepper half. Pro tip: If you’re a perfectionist like me, use a piping bag fitted with a star tip – it looks fancy and takes two seconds. Otherwise, a regular spoon works just fine.

Warning: Resist the urge to overfill! The hummus will puff slightly in the oven, and nobody wants hummus lava dripping everywhere. Trust me, I learned this the messy way.

Step 3: Bake to Perfection

Drizzle those stuffed peppers with olive oil like you’re painting a masterpiece – just enough to make them glisten. Sprinkle with paprika and salt (I always do this from about a foot up – it distributes more evenly!).

Pop them in your preheated oven at 375°F for 10-12 minutes. You’ll know they’re done when the pepper edges just start to wrinkle and the hummus gets those cute little golden freckles. Don’t walk away – these go from perfect to overdone fast!

These colorful hummus-stuffed mini peppers are the perfect healthy party snack. For another flavor-packed option, try these Air Fryer Stuffed Peppers that are just as simple to make but bring a hearty twist to the table.

Finish with a shower of fresh parsley right before serving. Watch them disappear!

Tips for Perfect Hummus-Stuffed Mini Peppers

After making these dozens of times (okay, maybe hundreds), here are my can’t-live-without tricks:

• Pat those peppers dry – A quick towel blot helps the hummus stick like glue instead of sliding off
• Spice playground – Swap paprika for everything bagel seasoning or cumin for a flavor adventure
• Broil for drama – 30 seconds under the broiler gives that irresistible smoky char (just watch closely!)
• Go Greek – Crumble feta over hot peppers right after baking – it gets all melty and magical

Bonus: If your hummus is thick, mix in a teaspoon of water for smoother piping. But shhh – that’s our little secret!

Variations for Hummus-Stuffed Mini Peppers

One of my favorite things about this recipe? You can dress it up a million different ways depending on your mood! Try spicy pumpkin hummus for extra punch, or go wild with spicy harissa hummus if you like heat. For parties, I sometimes sprinkle crumbled feta on top right after baking – that salty tang against the sweet peppers is unreal.

Drizzles transform these too: tahini for richness, hot honey for sweet heat, or even balsamic glaze for fancy points. And if you’re feeling extra, toss in some toasted pine nuts or chopped kalamata olives before baking. The possibilities are endless – make it your own!

Serving Suggestions

These hummus-stuffed peppers shine brightest as part of a colorful mezze platter – arrange them alongside warm pita, olives, and creamy tzatziki for a Mediterranean feast. I love pairing them with a crisp Greek salad for lunch, or stacking them high on a wooden board as the centerpiece of my party spreads. They’re equally delicious warm from the oven or at room temperature, making them perfect for any occasion!

Storage and Reheating

These little guys keep like champs! Store any leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for up to 3 days. For reheating, I always go for the oven at 350°F for about 5 minutes – it keeps that perfect texture. Microwave works in a pinch (15-20 seconds), but the peppers lose a bit of their snap. Pro tip: They’re shockingly good cold straight from the fridge too – my favorite midnight snack!

Nutritional Information

Now let’s talk about what’s actually in these tasty little bites – because yes, they’re as good for you as they are delicious! Here’s the breakdown per serving (about 2 stuffed pepper halves):

• 80 calories – guilt-free snacking at its finest
• 5g fat (mostly the heart-healthy kind from olive oil and hummus)
• 7g carbs – with 2g coming from fiber to keep you full
• 2g protein – not bad for a veggie appetizer!

Just remember – these numbers can vary depending on your specific ingredients. I always recommend using the creamiest hummus you can find (it makes all the difference!), but if you’re watching calories, a lighter version works too. The peppers themselves pack a vitamin C punch that survives baking surprisingly well – nature’s multivitamin in party form!

Looking for more easy appetizer inspiration? Browse our Pinterest boards where you’ll discover trending recipes your guests will love.

FAQs About Hummus-Stuffed Mini Peppers

After making these for every party under the sun, here are the questions I get asked most – plus all my hard-earned answers!

Got more questions? Slide into my DMs – I could talk about these peppers all day!