Description
These sweet & sour chicken-stuffed bell peppers take everything you love about the classic takeout dish and serve it in a wholesome, veggie-forward way. Juicy bell peppers are filled with tender sweet & sour chicken, jasmine rice, and sautéed veggies, then baked until perfectly caramelized. It’s a vibrant, all-in-one dinner that’s both comforting and fresh.
Ingredients
4 large bell peppers (any color), halved and seeds removed
1 lb ground chicken or diced cooked chicken
1 tablespoon olive oil
2 garlic cloves, minced
1 cup cooked jasmine rice
1/2 cup diced onion
1/2 cup diced pineapple (fresh or canned)
1/2 cup chopped carrots or bell pepper
1/3 cup sweet & sour sauce (store-bought or homemade)
Salt and pepper, to taste
Optional toppings: green onions, sesame seeds
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Heat oil in a skillet. Sauté garlic, onion, carrots, and pineapple for 3–4 minutes. Add chicken and cook through if raw.
Stir in cooked rice and sweet & sour sauce. Season with salt and pepper. Mix well and remove from heat.
Fill each bell pepper half with the mixture. Place in the baking dish.
Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until peppers are slightly browned and soft.
Garnish with green onions or sesame seeds and serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 340 / Serving
- Fat: 12g / Serving
- Carbohydrates: 28g/ Serving
- Protein: 28g / Serving