These Chinese Chicken-Stuffed Peppers offer a delightful twist on a classic appetizer, combining the sweetness of roasted red peppers with a savory, umami-rich filling. The mixture of finely chopped chicken, fluffy rice, crisp carrots, and tender English peas creates a satisfying texture contrast, all bound together by the aromatic warmth of garlic, ginger, and sesame oil. Soy sauce adds a deep, salty depth that perfectly complements the fresh vegetables. Ideal for a light dinner, a healthy lunchbox option, or a unique starter for dinner parties, this dish is both visually appealing and nutritionally balanced. It&# 226;ÂÂs simple to prepare using pantry staples and leftover cooked chicken, making it a practical yet elegant choice for weeknight meals or potlucks.
Chinese Chicken-Stuffed Peppers
Description
These Chinese Chicken-Stuffed Peppers offer a delightful twist on a classic appetizer, combining the sweetness of roasted red peppers with a savory, umami-rich filling. The mixture of finely chopped chicken, fluffy rice, crisp carrots, and tender English peas creates a satisfying texture contrast, all bound together by the aromatic warmth of garlic, ginger, and sesame oil. Soy sauce adds a deep, salty depth that perfectly complements the fresh vegetables. Ideal for a light dinner, a healthy lunchbox option, or a unique starter for dinner parties, this dish is both visually appealing and nutritionally balanced. It&# 226;ÂÂs simple to prepare using pantry staples and leftover cooked chicken, making it a practical yet elegant choice for weeknight meals or potlucks.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC). Line a baking sheet with parchment paper.
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Cut the tops off the 4 large sweet red peppers and remove seeds and membranes. Trim the bottoms slightly so they stand upright.
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Place the hollowed peppers on the prepared baking sheet. Roast in the preheated oven for 10-12 minutes until slightly softened but still firm. Remove from oven and let cool slightly.
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While peppers roast, heat sesame oil in a small skillet over medium heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
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Add the finely chopped carrots to the skillet and cook for 2-3 minutes until just tender-crisp. Remove from heat.
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In a large mixing bowl, combine the cooked chicken, cooked rice, thawed peas, sautéed carrot mixture, and beaten egg.
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Stir in the soy sauce, salt, and sliced green onions. Mix thoroughly until all ingredients are evenly combined.
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Spoon the chicken-rice mixture into each roasted pepper, packing it down gently to fill the cavity.
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Return the baking sheet to the oven and bake for 15-18 minutes, until the filling is heated through and the tops are lightly golden.
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Remove from oven and let rest for 2 minutes before serving. Garnish with extra green onions if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 331.3kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 2.9g15%
- Cholesterol 53.4mg18%
- Sodium 897.5mg38%
- Total Carbohydrate 32.8g11%
- Dietary Fiber 5.6g23%
- Sugars 8.0g
- Protein 21.2g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
