Garbanzo Salad Stuffed Red Peppers is an easy, quick meal to prepare just perfect for a hot summer day. A cool salad of garbanzo beans, scallion, lime, sunflower seeds and a touch of cayenne fills warm roasted peppers for a light yet filling meal.
large red bell peppers
cooked garbonzo beans
fresh lime juice
freshly ground black pepper
Preheat oven to 350F. Slice the tops off the red peppers and remove the inner ribs and seeds using your hands.
Brush the peppers with 1 tablespoon of olive oil, place in an oven safe dish that keeps the peppers upright, and bake until the peppers are tender, 12 to 15 minutes.
In a medium bowl combine garbanzo beans, scallion, sunflower seeds, remaining olive oil, lime juice, salt, cayenne, black pepper, and. Toss and set aside.
Fill each roasted pepper with the garbanzo salad and serve.
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