Chinese Chicken Stuffed Bell Peppers
Transform your weeknight dinner routine with these irresistible Chinese Chicken Stuffed Bell Peppers, a fusion of wholesome ingredients and bold Asian flavors. Juicy bell peppers serve as edible bowls for a savory filling featuring ground chicken infused with garlic, ginger, soy, and hoisin sauces, complemented by a touch of sesame oil for authentic richness. Perfectly thickened with a cornstarch slurry and optionally combined with cooked rice for extra heartiness, this recipe brings comfort and vibrancy to your table. Baked to tender perfection with an effortless prep time of just 20 minutes, these stuffed peppers are ideal for family dinners or meal prep, offering a protein-rich, gluten-friendly option that’s as nutritious as it is delicious. Serve fresh from the oven and garnish with green onions for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 500 grams Ground chicken
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 stalks Green onions, thinly sliced
- 1 cup Cooked rice (optional, for extra filling)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the minced ginger and garlic, cooking for 1-2 minutes until fragrant.
Add the ground chicken to the skillet, breaking it up with a spoon as it cooks. Cook for 5-6 minutes until no longer pink.
Stir in soy sauce, hoisin sauce, and sesame oil. Season with salt and pepper. Allow the mixture to simmer for another 2-3 minutes.
In a small bowl, whisk together the cornstarch and water to make a slurry. Pour this into the skillet and stir until the mixture thickens, about 1 minute.
If using, stir in the cooked rice and mix until evenly combined. Remove from heat and stir in the sliced green onions.
Stuff each bell pepper with the chicken mixture, pressing down slightly to pack it tightly.
Place the stuffed peppers upright into the prepared baking dish. Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Let the peppers cool slightly before serving. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 39.3 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4840 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
