These Chinese Chicken-Stuffed Peppers are a vibrant and wholesome dish that combines tender cooked chicken with crisp vegetables like carrots, green onions, and peas, all bound together with a savory soy and ginger sauce. The filling is packed into hollowed-out red bell peppers, which are then baked until tender. This recipe offers a perfect balance of textures, from the soft rice to the crunchy vegetables, wrapped in the natural sweetness of the peppers. It is an excellent choice for a light dinner, a healthy lunch box option, or a colorful side dish for potlucks. The combination of sesame oil, garlic, and ginger provides an authentic aromatic profile without being overly complex. Simple to prepare and packed with protein and fiber, this dish is a delightful way to enjoy familiar Asian flavors in a fresh, vegetable-forward presentation.
Chinese Chicken-Stuffed Peppers
Description
These Chinese Chicken-Stuffed Peppers are a vibrant and wholesome dish that combines tender cooked chicken with crisp vegetables like carrots, green onions, and peas, all bound together with a savory soy and ginger sauce. The filling is packed into hollowed-out red bell peppers, which are then baked until tender. This recipe offers a perfect balance of textures, from the soft rice to the crunchy vegetables, wrapped in the natural sweetness of the peppers. It is an excellent choice for a light dinner, a healthy lunch box option, or a colorful side dish for potlucks. The combination of sesame oil, garlic, and ginger provides an authentic aromatic profile without being overly complex. Simple to prepare and packed with protein and fiber, this dish is a delightful way to enjoy familiar Asian flavors in a fresh, vegetable-forward presentation.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (190ðC).
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Cut the tops off the red peppers and remove the seeds and membranes.
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Place the hollowed peppers in a baking dish and fill them halfway with water.
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Cover the dish with foil and bake the peppers for 15 minutes to soften them slightly.
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While the peppers bake, heat sesame oil in a large skillet over medium heat.
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Add minced garlic and ginger, stirring for 30 seconds until fragrant.
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Add chopped carrots and green onions, cooking for 2-3 minutes until slightly tender.
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Stir in the cooked chicken, rice, thawed peas, soy sauce, and salt.
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Pour the beaten egg into the skillet and stir constantly until the rice is coated and the egg is cooked.
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Remove the peppers from the oven and drain any remaining water.
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Stuff the peppers generously with the chicken and rice mixture.
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Return the baking dish to the oven, uncovered, and bake for another 10-15 minutes until the peppers are tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 214.1kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 2.0g10%
- Cholesterol 53.4mg18%
- Sodium 286.9mg12%
- Total Carbohydrate 14.6g5%
- Dietary Fiber 5.1g21%
- Sugars 7.4g
- Protein 19.4g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
