This is a similar post to the jalapeno poppers post.  I just used bell pepper instead for those who absolutely can not handle the heat of the jalapenos.  This has more of a sweetness to it but it goes so well together (crunch, hummus, and pepper).

Ingredients:

• Fire Roasted Tomato Hummus
• 3 to 4 bell peppers
• 2/3 cup of unsweetened almond milk
• 1/5 cups of Panko bread crumbs
• 1 to 1.5 cups of whole wheat flour
• 1 tsp of salt

Directions:

1. Make hummus.
2. Preheat oven to 385 degrees.
3. Slice the bell pepper lengthwise in four ways.
4. Spoon hummus into the bell pepper.
5. Dip the bell pepper in the unsweetened nut milk (almond milk).
6. Then, roll the it into the whole wheat flour.
7. Dip it into the nut milk again.
8. Then, roll into the panko bread crumbs.
9. Place onto a slightly greased cookie sheet.
10. Spray a little bit of olive oil onto the breaded bell peppers (just a little bit!).
11. Bake for 25 minutes.
12. Enjoy!