These Hummus Stuffed Mini Sweet Peppers are a tasty, easy appetizer for enjoying anytime. This recipe and post is sponsored by Heluva Good! brand. All opinions are my own.
Little plates. Trays of small bites. Platters of things to bite and dip. There are so many good reasons to set out a spread of appetizers. They’re perfect for noshing on while watching award shows. Ideal for digging into during special episodes of your favorite shows. Perfect for New Year’s Eve, that big game and, oh, and just about any evening of the week when you want to switch up the dinner routine.
It’s really always a good time for appetizers.
One of our favorite things to include in appetizer spreads is hummus. Hummus was one of my kids first foods. It’s something they’ve both loved since they were just barely able to walk, and something they still eagerly enjoy. Served with veggies, crackers, bread or whatever else moves us, we love it.
When Heluva Good!® recently reached out to me about trying their new hummus line, I couldn’t wait. My kids and I — Will is 10 and Paige is 8 — enjoy the Heluva Good! dips already, so I was psyched for us to try all three flavors: Original, Roasted Red Pepper and Horseradish.
And they didn’t disappoint — each of the creamy hummus varieties is well seasoned, full of flavor and perfect for dipping. They’re also delicious as a spread and in other recipe applications. We’re always partial to the bright flavor of roasted red pepper hummus, but the zesty heat of the horseradish flavor was tasty too — for me at least.
However, it’s the original that I used to make little Hummus Stuffed Mini Sweet Peppers appetizers with. The flavor was perfect for combining with juicy sweet peppers and a brightly flavored mini salad.
Making these was pretty simple, quick and easy.
First, I cut the mini sweet peppers in half, taking care to remove the seeds and ribs. Then I filled the cavities of each half with hummus. Finally, I spooned on a quick and easy veggie confetti salad made with finely chopped carrots, cucumbers and red onions. The result was a bright, flavorful small bite.
Like the hummus itself, these are perfect for appetizer spreads.
Heluva Good! Hummus is both gluten-free and dairy-free, and certified kosher too. You can find it in the dairy aisle at Stop and Shop, Big Y, Price Chopper and Shaw’s locations in the northeast. It retails for $3.49 MRSP for a 10 oz container. Also, check out Heluva Good! on Facebook, Twitter, Instagram and Pinterest.
- 9 mini sweet peppers, , halved and ribs and seeds removed
- Heluva Good! Hummus, , in the flavor of your choice
- 1/2 cup finely diced carrots
- 1/2 cup finely diced cucumbers
- 1/4 cup finely chopped red onions
- zest of 1/2 lemon
- salt and pepper, , to taste
- Lay out the mini sweet pepper halves and fill with hummus.
- In a small bowl, stir together the carrots, cucumbers, red onions, lemon zest, salt and pepper. Let sit for five minutes, then spoon on top of the mini sweet peppers.
- Serve immediately, or chill in a covered container.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.