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Chinese Chicken-Stuffed Peppers

Chinese Chicken-Stuffed Peppers recipe image
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;€™s simple to prepare using pantry staples and leftover cooked chicken, making it a practical yet elegant choice for weeknight meals or potlucks.
Cooking Method: , , ,
Cuisine:
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Difficulty: Intermediate
Servings: 4
Calories: 331.3
Dietary: Low-cal
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;€™s simple to prepare using pantry staples and leftover cooked chicken, making it a practical yet elegant choice for weeknight meals or potlucks.
Ingredients
  • 4 Lg sweet red Pepper
  • 1 tablespoon Sesame oil
  • 1 Clove garlic, minced
  • 1 teaspoon Minced fresh gingerroot
  • 1/2 cup Finely chopped Carrots
  • 1/4 cup Thinly sliced Green onions
  • 1 cup Finely chopped Chicken Breast (skinned, cooked)
  • 1 cup Cooked regular Rice
  • 1/2 cup Frzn English Peas, thawed
  • 1 Egg, beaten
  • 1 1/2 tablespoons Soy sauce
  • 1/8 teaspoon Salt
Directions
  1. 1
    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 2
    Cut the tops off the 4 large sweet red peppers and remove seeds and membranes. Trim the bottoms slightly so they stand upright.
  3. 3
    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.
  4. 4
    While peppers roast, heat sesame oil in a small skillet over medium heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
  5. 5
    Add the finely chopped carrots to the skillet and cook for 2-3 minutes until just tender-crisp. Remove from heat.
  6. 6
    In a large mixing bowl, combine the cooked chicken, cooked rice, thawed peas, sautéed carrot mixture, and beaten egg.
  7. 7
    Stir in the soy sauce, salt, and sliced green onions. Mix thoroughly until all ingredients are evenly combined.
  8. 8
    Spoon the chicken-rice mixture into each roasted pepper, packing it down gently to fill the cavity.
  9. 9
    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.
  10. 10
    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.

Keywords: chinese, stuffed peppers, chicken, appetizer, healthy, rice, vegetables, sesame oil, garlic, ginger, soy sauce, low calorie, easy dinner, fusion cuisine, red peppers, peas, carrots, green onions, egg, light meal
Read it online: https://www.chefs-mate.com/recipe/chinese-chicken-stuffed-peppers-2/