Spicy Peanut Rice Stuffed Mini Peppers
Spicy Peanut Rice Stuffed Mini Peppers are an easy, fun appetizer for parties and get togethers.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Appetizers and Light Bites, Snacks
Cuisine: American
Diet: Vegan
Servings: 5
Calories: 147kcal
- 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
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.
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