Sweet-Heat Stuffed Mini Peppers

Rollicking Buckaroo Sweet-Heat Stuffed Mini Peppers

Vegan • Gluten-Free • Party-Perfect

Ingredients (serves 8–10)

16–20 mini sweet bell peppers, halved lengthwise, seeds removed

1½ cups canned chickpeas, drained and rinsed

3 Tbsp Rollicking Buckaroo Pepper Jam (any heat level you prefer)

2 Tbsp fresh lime juice

2 Tbsp olive oil

1 tsp Rollicking Buckaroo seasoning blend (your go-to savory blend)

¼ cup finely diced red onion

¼ cup fresh corn kernels (raw or lightly blanched)

¼ cup chopped fresh cilantro

Salt to taste

Optional: pinch of crushed red pepper or smoked paprika for garnish

Instructions

Prep the peppers
Arrange halved mini peppers on a large platter, cut side up.

Make the filling
In a bowl, lightly mash chickpeas with a fork—leave some texture.
Stir in pepper jam, lime juice, olive oil, seasoning blend, red onion, corn, and cilantro.
Taste and adjust salt or heat as needed.

Fill & finish
Spoon the chickpea mixture generously into each pepper half.
Sprinkle lightly with crushed red pepper or smoked paprika if desired.

Chill or serve
Refrigerate 20–30 minutes for best flavor, or serve immediately.

Make-ahead tip

Prepare the filling up to 24 hours in advance and stuff peppers just before serving to keep them crisp and vibrant.