Chinese Chicken-Stuffed Bell Peppers
55 mins (prep 20, cooking 35)
13 ingredients
4 servings
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

Categories:  <-60-mins , chicken , poultry , main-dish , oven , meat , equipment , vegetable , chinese , time-to-make , asian ,
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Serving Size (71.39 g)
Servings 4
Amount per Serving
Calories 121.71 Calories from Fat 76.5
% Daily Value *
Total Fat 8.5g 52.3%
Saturated Fat 1.89g 37.75%
Trans Fat 0.04g %
Cholesterol 50.87mg 67.83%
Sodium 418.04mg 69.67%
Total Carbohydrate 0.58g 0.77%
Dietary Fiber 0.06 g 0.96%
Sugars 0.1 g %
Protein 10.95g 87.57%
Vitamin A 0.07IU% Vitamin C 0.23mg%
Calcium 6.06mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet red peppers, minced fresh gingerroot, finely chopped carrot, thinly sliced green onion, finely chopped, cooked rice, frozen english peas