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
Scale
- 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.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 340
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Sweet Sour Chicken Stuffed