Preheat oven to 400 degrees 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 7-9 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 tsp of rice mixture to each mini pepper half. Sprinkle with sesame seeds. Drizzle with more sriracha, if desired. Serve immediately.