Add a burst of flavor to your meal with Spicy Peanut Rice Stuffed Mini Peppers, a vibrant plant-based appetizer filled with savory rice, crunchy vegetables, and a rich, spicy peanut sauce. This vegan stuffed pepper recipe is perfect for parties, snack time, or as a light main dish, delivering a satisfying combination of heat, texture, and wholesome ingredients. Easy to prepare and full of bold flavors, these spicy peanut stuffed peppers make a colorful and nutritious addition to any menu.
Spicy Peanut Rice Stuffed Mini Peppers
Equipment
- Baking sheet
- Small pot
Ingredients
- 8 oz mini bell peppers (about 10 peppers)
- 1 cup vegetable broth (low sodium)
- ½ cup jasmine rice
- 2 Tbsp cilantro, chopped
- 2 scallions, chopped
- 1 Tbsp sesame seeds
Spicy Peanut Sauce
- 2 Tbsp natural peanut butter
- 1 tsp lime juice
- 2 tsp sriracha (or to taste)
- 2 tsp maple syrup
- 2 Tbsp tamari (or liquid aminos)
- 2-3 Tbsp water (to thin, if needed)
Instructions
- Preheat oven to 400℉.
- 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 and simmer for 10 minutes.
- 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.