Chinese Chicken-Stuffed Bell Peppers

READY IN: 55mins
Top Review by Bergy

Dancer I took a few liberties to use up what I had in the fridge - I didn't use any rice (I wanted to use up some left over potatoes on the side), no soy used some hot sauce, no egg either. I didn't place the pepper in boiling water first . I mixed and cooked the stuffing adding 3 large mushrooms & a stalk of celery, used ground chicken, stuffed the peppers, poured in about 1/2 cup of water to the bottome of the baking dish, covered the peppers with foil and baked in a 375 oven for 35 minutes. The peppers still had a crunch, they were hot right through & the stuffing was not dry . We loved them! I didn't feel that the recipe was so different that it constituted posting a new recipe. Thanks Dancer you are always an inspiration to me

Ingredients Nutrition


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

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