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tray of stuffed mini peppers
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5 from 1 vote

Spicy Peanut Rice Stuffed Mini Peppers

Spicy Peanut Rice Stuffed Mini Peppers - an easy, fun appetizer for parties and get togethers of any kind.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: dairy free, egg free, gluten free, soy free, vegan
Servings: 5
Calories: 147kcal


  • 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


  • 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. 


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