Please enter the email you’re using for this account.
These adorable, pareve, mini stuffed peppers are filled with good, old-fashioned, stuffed-pepper flavor, hearty and delicious. The sweet chili sauce adds some kick to this easy-to-serve, pretty side dish. Great hot or cold!
oil, for sautéing
1 small onion, diced
1 large stalk celery, diced
1/4 cup canned mushrooms, diced
1 and 1/2 cups cooked brown rice
salt, to taste
black pepper, to taste
2–3 teaspoon sweet chili sauce, or to taste
2 tablespoons pine nuts, optional
approximately 15 mini colored peppers, tops removed
3 tablespoons Heaven & Earth Ketchup
3 tablespoons water
In a medium frying pan, sauté onion in oil until golden.
Add celery and sauté until softened; stir in mushrooms and sauté until heated through.
Remove from heat and combine with rice and next four ingredients.
Preheat oven to 350°F (180°C).
Stuff peppers with rice mixture and place in a 9×13-inch baking pan. Combine ketchup and water in small bowl; spoon over peppers.
Cover and bake for 30 minutes or until peppers are tender.
How Would You
Rate this recipe?
Please log in to rate
Reviews