General Tso’s Chicken-Stuffed Peppers
(MAKES 6 SERVINGS)
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IN THIS RECIPE
WHAT YOU NEED:
- 2 tbsp Olive oil
- 1 Small Yellow onion, chopped
- 1 Small Carrot, chopped
- 1 lb Ground chicken
- 1 cup Broccoli florets, finely chopped
- 1 pkg Sun-Bird® General Tso’s Seasoning Mix
- 1/2 cup Water
- 3 tbsp Low-sodium soy sauce
- 1/4 cup Sugar
- 1 cup Cooked long-grain white rice
- 6 Large Mixed-color bell peppers, tops removed and seeded
- 1/4 cup Cashews, chopped
- 3 Green oinions, thinly sliced
PREPARATIONS:
- Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add the onion and carrot, and cook, stirring occasionally until tender, about 3-5 minutes. Stir in the chicken and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 5 minutes, until chicken begins to brown. Add the broccoli, Sun-Bird® General Tso’s Seasoning Mix, water, soy sauce and sugar, and cook until vegetables are tender and sauce thickens, about 3-4 minutes. Remove skillet from heat and stir in the rice.
- Place peppers, cut-side-up, in a 9×13-inch baking dish. Spoon chicken mixture into each pepper. Cover baking dish with aluminum foil. Bake until peppers are tender, about 20-30 minutes. Top with the cashews and green onions. Serve and enjoy.
Tip: Substitute plant-based ground beef for chicken to create a vegetarian version!