Rice Stuffed Mini Peppers {Vegan}
These stuffed mini peppers are the perfect appetizer. Soft, savory, sweet...simply delicious and oh-so-easy to make!
Ingredients
- 1 bag or assorted mixed-color sweet mini peppers about 18
- 1/3 C cooked Basmati Arborio or other rice (cooked to package directions)
- 1-1/2 Tbl Olive Oil
- 1/2 Tbl White Vinegar
- 1/8 tsp of Dijon Mustard
- 1/4 C vegan Mexican Blend cheese shredded
- 1 tsp Parsley
- Chives to garnish
- Salt and Pepper to taste
Instructions
- Place the rack in your oven in the top position and preheat to 450 degrees.
- Arrange the peppers evenly on a baking sheet (do not oil)
- Bake until soft and slightly wrinkled. Take care not to go too far or these will fall apart once stuffed. Let cool enough to handle.
- Laying each pepper on its side, using a sharp paring knife, slice off an oval shape leaving the rest of the pepper (including the stem) intact. Create sort of a canoe, if you will.
- Reserve that cut-out piece to add to the filling later. Repeat with all of the remaining peppers and set aside.
- Cook rice according to the package directions.
- Meanwhile, whisk together the oil, vinegar, parsley and mustard. Season with salt and pepper. Stir this mixture into the hot rice, then dice and add the reserved pepper pieces.
- Stuff each pepper. Top with shredded cheese.
- Place back into the oven for about 3 minutes or until cheese starts to melt.
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