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Chinese Chicken Stuffed Peppers
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Rating: 3.9/5 (8 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Medium
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 216
% Daily Value**
Total Fat 10g
15%
Saturated Fat 2g
3%
Unsaturated Fat 3g
Cholesterol 115mg
38%
Sodium 668mg
28%
Total Carbohydrate 18g
6%
Dietary Fiber 2g
8%
Sugars 2g
Protein 15g
Vitamin A  60%Vitamin C  14%
Calcium  3%Iron  7%
Potassium  14%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chinese Chicken Stuffed Peppers

Date Added: March 23, 2012
A new take on chicken and vegetables. Turn these healthy ingredients into a quick and easy family dinner or a dish worthy of guests. They will never believe it was so easy!

Ingredients:

1 Bell Pepper sweet red
1 cup Chicken Breast Finely chopped
1 tablespoon Sesame Oil
1 cup White Rice Cooked
1 Clove Of Garlic minced
1/2 cup Frozen Peas thawed
1 teaspoon Fresh Ginger Minced root of
1 Egg beaten
1/2 cup Carrot Finely chopped
4 1/2 teaspoons Soy Sauce
1/4 cup Green Onion Thinly sliced
1/8 teaspoon Salt
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Directions:

1. Cut a 1/2 inch thick slice from the side of each pepper, reserving slices; remove seeds.

2. Place peppers in boiling water, boil 5 minutes.

3. Drain, set aside.

4. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.

5. Add garlic and ginger root; stir fry 30 seconds.

6. Add carrots and green onions; stir fry 2 minutes more.

7. Remove from heat.

8. Add chicken and remaining ingredients, stirring well.

9. Spoon 3/4 cup mixture into each reserved pepper.

10. Top with reserved pepper slices.

11. Arrange peppers, cut side up, in a 10x6x2" baking dish.

12. Cover and bake 350 deg F for 30 minutes or until thoroughly heated.

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Dietary Notes:
This recipe is high in Vitamin A with 60% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Soy, Gluten, Bell Pepper, MSG, Poultry, Rice, Peas, Sesame Seeds, Spring Onion, Garlic, Onion allergies.
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