Chinese Chicken Stuffed Bell Peppers Recipes

CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat the oven to 375°F Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.
• Bake for 40 minutes or until the peppers are tender.
• RECIPE TIPS:.
• TIP: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.

CHINESE CHICKEN-STUFFED BELL PEPPERS

Steps:

• Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
• Place peppers in boiling water, boil 5 minutes, drain, set aside.
• Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
• Add garlic and gingerroot; stir fry 30 seconds.
• Add carrots and green onions; stir fry 2 minutes more.
• Remove from heat.
• Add chicken and remaining ingredients, stirring well.
• Spoon 3/4 cup mixture into each reserved pepper.
• Top with reserved pepper slices.
• Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
• Cover and bake 350 degrees for 30 minutes or until thoroughly heated.