Thai Peanut Rice Cabbage Wraps

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4-6 servings

INGREDIENTS

For the sauce:
¼ cup orange juice
2 tablespoons lime juice
1 small clove garlic, minced
1 scallion white, minced
1 tablespoon finely minced ginger
½ cup crunchy peanut butter
2 tablespoons maple syrup
1½ tablespoons liquid aminos or 1 tablespoon tamari
1-3 teaspoons srircha (to taste) I used 2

Cabbage cups:
2 cups cooked brown rice
1 orange, peeled and cut into wedges
2 Bellafina peppers, sliced into strips
½ jicama sliced into strips
1 green onion, greens sliced into rounds
Cilantro

INSTRUCTIONS

Whisk together all of the sauce ingredients. Add half of the sauce to the brown rice and stir to combine. Set the remainder of the sauce aside.
Take a cabbage cup, and spoon in some of the rice mixture. Top with bell pepper, jicama, and orange slices. Sprinkle with sliced scallions and cilantro. Drizzle with the additional sauce and serve.

Slightly adadpted from a recipe from catchingseeds.com