Warm Pepper Boats with Lemon Cream Cheese, Crispy Chickpeas and Chives

Instructions

1. 1

   Preheat a large skillet over medium heat or, if you prefer using an oven or air fryer, preheat it to 220 °C / 425 °F.

2. 2

   In a small bowl, mix the cream cheese with the lemon zest, lemon juice, half of the chives, 1/2 teaspoon sweet paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and the black pepper until smooth.

3. 3

   In another bowl, toss the cooked, well-dried chickpeas with the olive oil, the remaining 1/2 teaspoon sweet paprika, the remaining 1/4 teaspoon garlic powder, and the remaining 1/4 teaspoon salt.

4. 4

   Cook the chickpeas in the hot skillet for 5 to 7 minutes, stirring often, until golden and lightly crisp. If using an oven or air fryer, cook them at 220 °C / 425 °F for 6 to 8 minutes.

5. 5

   Meanwhile, place the mini peppers cut-side down in the same skillet for 2 minutes to soften them slightly. If using an oven or air fryer, cook them at 220 °C / 425 °F for 3 minutes.

6. 6

   Fill each mini pepper half with the lemon cream cheese mixture using a small spoon.

7. 7

   Top the filled peppers with the crispy chickpeas and finish with the remaining chives on top.

8. 8

   Serve the warm boats immediately to enjoy the contrast between the tender peppers, cool creamy filling, and crunchy chickpeas.