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Recipe by Faigy Grossman

Rice Stuffed Mini Peppers

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts

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!

Ingredients

Main ingredients

  • 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

Directions

For the Stuffed Peppers

1.

In a medium frying pan, sauté onion in oil until golden.

2.

Add celery and sauté until softened; stir in mushrooms and sauté until heated through.

3.

Remove from heat and combine with rice and next four ingredients.

4.

Preheat oven to 350°F (180°C).

5.

Stuff peppers with rice mixture and place in a 9×13-inch baking pan. Combine ketchup and water in small bowl; spoon over peppers.

6.

Cover and bake for 30 minutes or until peppers are tender.

Rice Stuffed Mini Peppers

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