These stuffed mini peppers are the perfect appetizer. Soft, savory, sweet...simply delicious and oh-so-easy to make!
Author Veg Life Staff
Ingredients
1bag or assorted mixed-color sweet mini peppersabout 18
1/3Ccooked BasmatiArborio or other rice (cooked to package directions)
1-1/2Tbl Olive Oil
1/2Tbl White Vinegar
1/8tspof Dijon Mustard
1/4Cvegan Mexican Blend cheeseshredded
1tspParsley
Chivesto garnish
Salt and Pepperto 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.