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!
Rice Stuffed Mini Peppers
- Cooking and Prep: 55 m
- Serves: 4
For the Stuffed Peppers
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 9x13-inch baking pan. Combine ketchup and water in small bowl; spoon over peppers.
Cover and bake for 30 minutes or until peppers are tender.