Delicious and Hearty Chicken Stuffed PeppersCourse: Lunch, DinnerCuisine: SpanishDifficulty: Easy
Recipe by Chef Daniel Verati
Prepared by Chef Jeff LeVea
Serves 4 • Ready in 60 Minutes or Less
1 1/2 pounds chicken breast, cooked & shredded
2 egg whites, whisked
4 whole green peppers
2 cups green onions, thinly sliced
1 tablespoon fresh ginger minced
2 cloves garlic minced
1 tablespoon sesame oil
1 1/2 tablespoons soy sauce
- Preheat oven to 350°F
- Cut off the top of each hole pepper, remove seeds. Please peppers in boiling water and boil for five minutes. Drain and set aside.
- Heat pan and add sesame oil. Add garlic and ginger root. Mix for 30 seconds. Add chopped peppers and green onions and stir-fry for an additional two minutes. Remove from heat. Add chicken and the remaining ingredients. Combine well.
- Spoon 3/4 cup of this mixture into each reserved pepper. Surround the peppers with the rest of the stuffing. Cover and bake in a 350°F oven for 30 minutes or until thoroughly heated.