One of my favorite time-saving tips is to make a big batch of rice or quinoa at the beginning of the week. Then I use that as a base for a hoard of other dishes.
This week I had a bit of cooked brown rice on my hands, and I needed a super quick and simple appetizer to welcome a few guests into our home. Using what else I had available, this yummy little dish came together in a snap.
It’s the green apple that really sets this apart. Tart, crisp and fresh. The hummus helps the rice stick together slightly and stay inside the pepper a bit better. For a warmer option, check out the Happy Healthy Tip below to turn this into a cheesy warm grilled version. Either way, it’s delicious!
Mini Peppers Stuffed with Apple Rice Salad
- 1 1/2 cups cooked brown rice
- 1 green apple, diced small
- 1/4 cup onions, diced small
- 1/4 cup celery, diced small
- 2 tablespoons jalapeno, minced
- 1/4 cup hummus
- juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- about 21 dozen mini peppers
Clean the mini peppers, and then cut in half and rinse out the seeds.
Mix the hummus with the rice mixture. Spoon the rice into the clean pepper halves. Assemble on a tray and enjoy.
Happy Healthy Tips: For a cheesy grilled version, skip the hummus. Spoon the mixture into the mini peppers and top with a little slice of cheese. Place over medium heat until the cheese is melty.