Heat the oil in a pan; add garlic, onion, ginger and ground chicken; cook until chicken is cooked through and white in color; add tomato paste, water and soy sauce.
Cook for 10 minutes over medium heat.
Cut the tops off of the peppers; remove the seeds and the white inner fleshy parts (veins).
Stuff each pepper with the cooked chicken mixture, sprinkle stuffed peppers with Parmesan cheese and bake at 325°F, until they are brown or the cheese melts.
Serving Size 516g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat26g (40%)
Saturated Fat 8g (40%)
Trans Fat 0g
Total Carbohydrate28g (9%)
Dietary Fiber 6g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Danielle - Southfield, MI
12/22/2010 6:06:22 PM
Very good. I made it with red and green peppers , I followed the recipe the only variation I made was mixing moz cheese in with the meat mixture which I used ground Ckn instead of turkey and sprinkled some oregano on top of the peppers once done.The meat mixture would be good with spaghetti noodles and garlic bread also
Karen - South Windsor, CT
10/20/2010 6:19:14 PM
This was crying out for some hot pepper and chopped cilantro, which I added along with about a cup of cooked brown rice. I stirred in some pepper jack cheese after the filling cooked, and instead of cheese I put some ketchup on top. I, like some other reviewers, boiled the peppers for just a couple of minutes before stuffing. Superb!
Laura - MD
9/14/2010 3:11:32 PM
I just wanna say that this is the best way to get the family to eat peppers! & its the best (so far) stuffed pepper recipe I have made! We love it.. I cooked Rice to go with it & it was amazing!!! Its very easy & its wonderful to make..
Malene - Orangevale, CA
7/1/2009 5:06:05 PM
My husband perferred red pepper better than the green...said it was a little sweeter. Also add a little salt and pepper to the ground chicken. I figured it was about 5 points if you are on WW, but you can only have a half serving.
Marlene - Orangevale, CA
7/1/2009 5:01:16 PM
Tasty, just add a little salt and pepper to taste. Although the picture shows green peppers, red or yellow are much sweeter.
Lori - Baltimore, MD
3/1/2009 7:36:44 PM
It was surprisingly delicious. I also loved the ginger flavor. I boiled the peppers first to soften. Also I didn't have tomato paste on hand so I used diced tomatoes. I will definitely make this again. I might even add rice like typical stuffed peppers.
Melanie - Lebanon, OH
11/18/2008 7:37:04 PM
Wow, this was delicious! The flavor of the ginger and the tangy tomato paste really gave this dish a bright flavor. (1 6oz. can of tomato paste was just perfect.) I did not alter from the recipe for my portion, but I added 1 cup of shredded mozzerella to the sauce before transferring the mixture to his peppers because he really loves cheese. My husband liked this really well. It's something different. Yum!