Chinese Chicken-Stuffed Peppers
Submitted by tmac
Sweet red bell peppers stuffed with a sesame-ginger stir-fry of chicken, rice, peas, carrots, and egg, baked until heated through. A Chinese twist on classic stuffed peppers that’s low-calorie and full of flavor.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minStuffed peppers get a makeover with this Chinese-inspired version that swaps the usual ground beef and tomato sauce for a lighter, brighter filling.
Sweet red bells get blanched until just tender, then packed with a sesame-ginger stir-fry of chopped chicken, rice, green peas, carrots, scallions, and beaten egg bound with soy sauce.
The pepper lids go back on top before baking, trapping steam inside so the filling stays moist and the flavors meld together.
Low-calorie but still substantial enough to be a full meal.
Kitchen Tips
- Cut the slice from the side of the pepper, not the top. This creates a wider opening that’s easier to stuff and keeps the pepper stable in the baking dish.
- Blanch the peppers for exactly 5 minutes. Any longer and they’ll collapse in the oven. They should still have some firmness.
- Use cooked, cooled rice for the filling. Hot rice turns mushy when mixed and makes the stuffing gummy.
- These reheat beautifully the next day. Cover with foil and warm in a low oven until heated through.
Ingredients
Directions
Cut a ½ inch thick slice from the side of each pepper, reserving slices; remove seeds.
Place peppers in boiling water, boil 5 minutes.
Drain, set aside.
Coat a large skillet or wok with non-stick cooking spray; add sesame oil, and place over med heat until hot.
Add garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 minutes more.
Remove from heat.
Add chicken and remaining ingredients, stirring well.
Spoon ¾ cup mixture into each reserved pepper.
Top with reserved pepper slices.
Arrange peppers, cut side up, in a 10×6×2” baking dish .
Cover and bake 350℉ for 30 minutes or until thoroughly heated.
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