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    Home » Recipes » Appetizers and Light Bites

    Spicy Peanut Rice Stuffed Mini Peppers

    Published: Mar 19, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Just want to let you know that this post is sponsored by my friends at Mahatma Rice. As always, all opinions are my own. 

    Spicy Peanut Rice Stuffed Mini Peppers are an easy, fun appetizer for parties and get togethers of any kind! They’re easy to make, flavorful, and a nice change of pace from traditional veggie trays!

    Black rectangular plate of spicy peanut rice stuffed mini peppers and a bowl of peanut sauce.

    I’ve said it before and I’ll say it again – we do snacking really well around here!

    The kids would certainly rather snack all day then sit down to a proper meal.

    It just so happens that kid size food makes the perfect bite size party snacks, too. And these Stuffed Mini Peppers are so delicious and fun that you’ll want to serve them all the time.

    Bag of Mahatma Jasmine Rice, glass container of rice with a small measuring cup in it, and a plate of stuffed mini peppers.

    I used Mahatma Jasmine Rice for the stuffing in these peppers. This long grain authentic Thai rice cooks up quickly ~less than 15 minutes!~ and perfectly tender.

    More awesome facts about Mahatma Jasmine Rice:

    • natural with no additives
    • certified gluten free
    • non-GMO project verified
    Small measuring cup in an open glass jar containing rice.

    Finger foods and small bite snacks are perfect for parties. These mini peppers are the ideal size for nibbling.

    Get your madness on this March and plop down a tray of these Spicy Peanut Rice Stuffed Mini Peppers while you watch the basketball tourney.

    Spicy peanut rice stuffed mini peppers next to a bowl of spicy peanut sauce.

    These cute little peppers can be as spicy or as mild as you like. I add just a bit of sriracha to the rice mixture to give it flavor. It’s the perfect amount for kids or those that don’t like too much heat.

    To up the amount of spiciness, drizzle more sriracha on top of the stuffed mini peppers…as much as you like.

    For a party, I like to drizzle half of them with extra sriracha and leave half as is. Then place the bottle next to the platter, so guests can add more if they wish.

    Overhead close up shot of a halved mini bell pepper stuffed with spicy peanut rice and drizzled with sriracha.

    More vegan appetizers

    • Vegan Stuffed Mushrooms
    • Vegan Polish Mistakes
    • Southwest Tortilla Roll Ups
    • Cucumber Bites
    • Buffalo Chickpea Vegan Taquitos
    • Pesto Pizza Bites
    Hand holding a stuffed mini pepper above a plate of more stuffed peppers.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    tray of stuffed mini peppers

    Spicy Peanut Rice Stuffed Mini Peppers

    Spicy Peanut Rice Stuffed Mini Peppers are an easy, fun appetizer for parties and get togethers.
    5 from 1 vote
    Print Rate
    Course: Appetizers and Light Bites, Snacks
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 5
    Calories: 147kcal
    Author: Jenn Sebestyen

    Ingredients

    • 8 ounces mini bell peppers about 10 peppers
    • 1 cup low-sodium vegetable broth
    • ½ cup Mahatma Jasmine Rice
    • 2 tablespoons chopped cilantro
    • 2 scallions chopped
    • 1 tablespoon sesame seeds for garnish

    Spicy Peanut Sauce

    • 2 tablespoons organic natural peanut butter
    • 1 teaspoon fresh lime juice
    • 2 teaspoons sriracha or to taste
    • 2 teaspoons pure maple syrup
    • 2 tablespoons coconut aminos or tamari
    • 1 teaspoon sesame oil optional
    • 2-3 tablespoons water to thin, if needed

    Instructions

    • Preheat oven to 400°F. 
    • Cut the mini peppers in half lengthwise. Remove the ribs and seeds. Place the peppers cut side up on a baking sheet and roast for 7 to 9 minutes.
    • While the peppers roast, bring the vegetable broth to a boil in a small pot on the stove. Add the rice, stir, cover, and turn the heat down to low to simmer for 10 minutes, stirring occasionally to prevent sticking. 
    • Meanwhile, while the peppers are roasting and the rice is cooking, make the Spicy Peanut Sauce. Add all ingredients to a small bowl and whisk until smooth. Taste and adjust if needed – add a dash more sriracha, lime juice, maple syrup, etc., to suit your tastes. 
    • When the rice is done cooking, add the Spicy Peanut Sauce to the pot and stir. Add the cilantro and scallions.
    • Add 2-3 teaspoons of rice mixture to each mini pepper half. Sprinkle with sesame seeds. Drizzle with more sriracha, if desired. Serve immediately. 

    Nutrition

    Calories: 147kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 177mg | Potassium: 85mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 58.6mg | Calcium: 20mg | Iron: 1.1mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. KB says

      April 04, 2018 at 9:56 am

      Yum! These look great!5 stars

      Reply
      • Jenn S. says

        April 04, 2018 at 8:51 pm

        Thank you!

        Reply
    2. Alisa Fleming says

      March 21, 2018 at 10:57 am

      Mini peppers – genius! We love appetizer nights and I’ve never thought to stuff the mini peppers. Not to mention, peanut sauce is my favorite and we eat rice daily.

      Reply
      • Jenn S. says

        March 21, 2018 at 2:41 pm

        Thanks, Alisa! I thought the mini peppers were a fun change from chips, crackers, etc. Enjoy!

        Reply
    3. Nicole Dawson says

      March 21, 2018 at 8:58 am

      This recipe sounds so good and perfect for serving at get-togethers too. Will be adding this to my list to try.

      Reply
      • Jenn S. says

        March 21, 2018 at 2:40 pm

        Thanks, Nicole! I think they’re fun. 🙂

        Reply
    4. Dianne says

      March 20, 2018 at 3:39 pm

      This looks like such a fun appetizer that I want to throw a party! Or maybe I should just make them and keep them all for myself!

      Reply
      • Jenn S. says

        March 20, 2018 at 5:34 pm

        I’ve been eating them for lunch! And they make great after school snacks for the kids too…sans the extra sriracha drizzle. No need for a party. Although, any excuse to party is a good one! 🙂

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

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