Spicy Peanut Rice Stuffed Mini Peppers tick all the boxes. They’re perfect for those busy weeknights when you need to throw together a quick appetizer, and they’re always a hit with my family. The combination of spicy peanut rice and sweet mini peppers is simply irresistible, and I love that I can sneak some extra veggies into my kids’ diets without any complaints!
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Cuisine: Vegan
Ingredients:
- 12 mini sweet peppers
- 1 cup cooked rice
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
- Chopped cilantro, for garnish
Equipment/Utensils Required:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Preparation Steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the mini peppers in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the cooked rice, peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, garlic powder, ground ginger, and green onions. Mix until well combined.
- Spoon the rice mixture into the mini pepper halves and place them on the prepared baking sheet.
- Bake for 15-20 minutes, until the peppers are tender and the filling is heated through.
- Remove from the oven and sprinkle with sesame seeds and chopped cilantro.
- Serve immediately and enjoy!
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (per serving):
- Vitamin A: 35%
- Vitamin C: 100%
- Iron: 6%
- Calcium: 2%
- Potassium: 6%
Vegan Spicy Peanut Rice Stuffed Mini Peppers
As a busy mom, I'm always on the lookout for quick and easy recipes that are both nutritious and delicious, and these Spicy Peanut Rice Stuffed Mini Peppers tick all the boxes. They're perfect for those busy weeknights when you need to throw together a quick appetizer, and they're always a hit with my family. The combination of spicy peanut rice and sweet mini peppers is simply irresistible, and I love that I can sneak some extra veggies into my kids' diets without any complaints!
Ingredients
- 12 mini sweet peppers
- 1 cup cooked rice
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 green onions thinly sliced
- Sesame seeds for garnish
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the mini peppers in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the cooked rice, peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, garlic powder, ground ginger, and green onions. Mix until well combined.
- Spoon the rice mixture into the mini pepper halves and place them on the prepared baking sheet.
- Bake for 15-20 minutes, until the peppers are tender and the filling is heated through.
- Remove from the oven and sprinkle with sesame seeds and chopped cilantro.
- Serve immediately and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Vitamin A: 35%
- Vitamin C: 100%
- Iron: 6%
- Calcium: 2%
- Potassium: 6%
