Spicy Peanut Rice Stuffed Mini Peppers
Spicy Peanut Rice Stuffed Mini Peppers - an easy, fun appetizer for parties and get togethers of any kind.
Servings: 5
Calories: 147kcal
Ingredients
- 8 oz mini bell peppers (about 10 peppers)
- 1 cup low sodium vegetable broth
- ½ cup Mahatma Jasmine Rice
- 2 tbsp chopped cilantro
- 2 scallions (chopped)
- 1 tbsp sesame seeds (for garnish)
Spicy Peanut Sauce
- 2 tbsp organic natural peanut butter
- 1 tsp fresh lime juice
- 2 tsp sriracha (more if like spicier)
- 2 tsp pure maple syrup
- 2 tbsp coconut aminos (or tamari)
- 1 tsp sesame oil (optional)
- 2-3 tbsp water (to thin, if needed)
Instructions
- 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.
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