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Sweet & Sour Chicken-Stuffed Bell Peppers

Sweet & Sour Chicken-Stuffed Bell Peppers You'll Love

Recreate the delightful experience of takeout with these Sweet & Sour Chicken-Stuffed Bell Peppers, featuring ground chicken, rice, and colorful veggies.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers any color for varying sweetness levels
  • 1 pound Ground Chicken can substitute with shredded cooked chicken
For the Filling
  • 1 tablespoon Olive Oil or substitute with canola/vegetable oil
  • 3 cloves Garlic minced
  • 1 pieces Onion chopped, yellow recommended
  • 1 pieces Carrot diced
  • 0.5 cup Pineapple chopped, fresh preferred
  • 1 cup Jasmine Rice cooked
  • 0.5 cup Sweet & Sour Sauce store-bought or homemade
  • to taste Salt
  • to taste Pepper
Optional Toppings
  • Green Onions sliced thin
  • Sesame Seeds for garnish

Equipment

  • Oven
  • Skillet
  • baking dish
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat, add minced garlic, chopped onion, diced carrot, and chopped pineapple, and sauté for 3-4 minutes.
  3. Add 1 pound of ground chicken to the skillet, cooking until fully browned for 5-7 minutes.
  4. Stir in 1 cup of cooked jasmine rice and ½ cup of sweet and sour sauce, seasoning with salt and pepper to taste.
  5. Prepare your bell peppers by halving them and remove the seeds. Stuff each half with the chicken mixture.
  6. Cover the baking dish with aluminum foil and bake for 25 minutes.
  7. After 25 minutes, remove the foil and bake for an additional 10 minutes until slightly caramelized.
  8. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Ensure bell peppers have flat bottoms for stability during baking. You can prepare the dish in advance and keep them in the fridge to save time on busy nights.

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