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Preheat the oven to 375°F.
In a large bowl, stir together rice blend, apple, sunflower seeds, green onion, nutritional yeast, sage, garlic, chipotle pepper, vinegar and salt until evenly blended.
Fill peppers with rice mixture and place in an 8x8-inch baking dish. Pour broth around peppers in the pan. Cover with foil and bake 25 minutes. Uncover and continue to bake about 20 minutes or until peppers are tender.