Sweet & Sour Stuffed Peppers

Makes 4
Cook 18 - 23 m
Stand 5 m



  1. 1 of 4 Slice one quarter off stem end of each pepper; reserve tops. Remove membranes, seeds and stems. Invert peppers on waxed paper. Chop tops (you will need 1/2 cup; save rest for other use).
  2. 2 of 4 Saute chicken, chopped peppers, salt, ginger and black pepper in oil in saucepan 8 minutes, until no longer pink. Sprinkle in rice; add sauce and boiling water; stir. Return to boiling; cover; remove from heat; let stand 5 minutes. Stir in water chestnuts. Turn into bowl.
  3. 3 of 4 Wipe out pan. Add 1/2 cup water. Place steamer basket in pan.
  4. 4 of 4 Divide chicken mixture among peppers. Place upright in basket. Cover; steam 10 to 15 minutes, until tender. Makes 4 servings.
Nutrition Information for Sweet & Sour Stuffed Peppers
Servings Per Recipe: 4
Per Serving: 1032 mg sodium, 3 g fiber, 1 g sat. fat, 72 mg chol., 23 g pro., 361 kcal cal., 11 g Fat, total, 42 g carb.