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chicken bell peppers recipe
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Asian Chicken Stuffed Peppers

Tender chunks of chicken in a mildly sweet peanut sauce topped with cashews and green onions and cilantro.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 468kcal

Ingredients

  • 2 pounds boneless, skinless chicken breasts, finely diced
  • 2 cups water chestnuts, finely diced
  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped or run through a press
  • 1 tablespoon fresh ginger, grated 1 teaspoon ground ginger can be substituted
  • 2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 2 teaspoon honey
  • ½ cup hoisin sauce
  • 3 tablespoon natural creamy peanut butter
  • 6 colored bell peppers, halved lengthwise
  • ½ cup cashews
  • 2 green onions, sliced
  • cilantro for garnish

Instructions

  • Preheat oven to 350.
  • Heat oil in a large skillet.
  • Add onion and saute’ until tender, 3-5 minutes.
  • Add chicken and cook until cooked through.
  • Add water chestnuts, garlic, ginger, soy sauce, vinegar, honey, peanut butter and hoisin sauce, stir until combined, simmer for 5-10 minutes.
  • Remove from heat and spoon chicken into pepper halves.
  • Bake for 20 minutes.
  • Garnish with green onions, cashews and cilantro.

Notes

To make ahead, prepare the filling, stuff the peppers, and cover and store in the refrigerator. Bake within a day or two.

Nutrition

Calories: 468kcal | Carbohydrates: 36g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 931mg | Potassium: 1106mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3811IU | Vitamin C: 157mg | Calcium: 43mg | Iron: 3mg