5 from 1 vote
Spicy Peanut Rice Stuffed Mini Peppers
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Spicy Peanut Rice Stuffed Mini Peppers - an easy, fun appetizer for parties and get togethers of any kind.
Course: Appetizer, Snack
Cuisine: dairy free, egg free, gluten free, soy free, vegan
Servings: 5
Calories: 147 kcal
Author: Jenn Sebestyen
  • 8 oz mini bell peppers (about 10 peppers)
  • 1 cup low sodium vegetable broth
  • 1/2 cup Mahatma Jasmine Rice
  • 2 tbsp chopped cilantro
  • 2 scallions (chopped)
  • 1 tbsp sesame seeds (for garnish)
Spicy Peanut Sauce
  1. Preheat oven to 400 degrees F. 

  2. 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 7-9 minutes.

  3. 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. 

  4. 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. 

  5. When the rice is done cooking, add the Spicy Peanut Sauce to the pot and stir. Add the cilantro and scallions.

  6. Add 2-3 tsp of rice mixture to each mini pepper half. Sprinkle with sesame seeds. Drizzle with more sriracha, if desired. Serve immediately. 

Nutrition Facts
Spicy Peanut Rice Stuffed Mini Peppers
Amount Per Serving
Calories 147 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 177mg8%
Potassium 85mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 58.6mg71%
Calcium 20mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.