Mini Peppers stuffed with Hummus

Recipe Ingredients

10 mini peppers cut in half and seeded
1 container of Fontaine Santé Roasted Red Pepper Hummus
8 sliced Kalamata olives
¼ feta, crumbled
1 branch of fresh parsley

  • Preparation: 15 minutes
  • Execution: Very easy
  • Cooking time:
  • Portions: 20


Top each half pepper with hummus.

Add the slices of olives, a little feta and a few parsley leaves for decoration.