Asian “Potstickers” or Stuffed Baby Bell Peppers (Stage 2)
  • -
    • 1 bag Baby Bell Peppers (~45 bell peppers)
    • 1 Tablespoon Olive Oil
    • 1 medium yellow onion
    • 1 Tablespoon fresh garlic
    • ½ tablespoon ginger
    • 1 teaspoon Chinese Five Spice
    • 1lb ground chicken or turkey (91% lean)
    • 8oz can Sliced water chestnuts, diced
    • 1 lime
    • 1 cup Newman’s Own Sesame Asian Dressing, divided
    • 1 Tablespoon sesame seeds
    • 1/4 cup chopped cilantro
    • 1 green onion, diced
    • 1 tablespoon fresh garlic, diced
    • 1 tsp Sriracha (optional)
  1. Heat oven to 350 degrees
  2. Wash ~45 baby bell peppers, chop the top ~¼” and clean out the inside of the peppers.
  3. In a medium skillet over medium-high, heat olive oil. Add onion and cook, ~3-5 minutes until onion is soft. Add garlic, spices and ground meat.
  4. Cook ground meat until no longer pink, add diced chestnuts. Drain off any excess liquid that might have accumulated.
  5. To meat, add ½ lime juice and ½ cup Sesame Asian Dressing.
  6. To each baby bell pepper, add ~1-2 tablespoons filling (based on the size of the pepper).
  7. Line large sheet tray with aluminum foil or parchment paper, place filled peppers on baking sheets.
  8. Cook peppers in 350 degree oven, bake for ~20-25 minutes.
  9. While peppers are cooking, prepare dipping sauce: stir together the remaining ½ cup Newman’s Own Sesame Asian Dressing with sesame seeds, cilantro, green onion, garlic, and Sriracha (if using).
  10. Serve peppers warm or at room temperature with dipping sauce.

Prep Time 00:10; Cook Time 00:20; Total Time 00:30; Calories 132; Carbohydrates 15.6g; Cholesterol 21mg; Fat 4.5g; Fiber 4.5g; Protein 8g; Serving Size 3 Peppers; Sodium 192mg; Recipe Yield 15 Servings

  • Kristen Mattie

    These are delicious! Only thing is that the amount of filling didn't fit into the 40 mini peppers that came in the bag that I purchased. I had over 3 cups of filling left over, so ate that on the side with lettuce wraps!




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