Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
1 Tbsp vegetable oil
1 Medium onion, finely chopped
1 tsp grated ginger
1 Baloian Farms Jalapeno Pepper, seeds removed, minced
2 Garlic cloves, minced
1 Lb ground chicken
8 Dried mushrooms
2 Tbsp oyster sauce
2 Tbsp fresh lime juice
2 Tbsp soy sauce
½ Cup fresh cilantro leaves, stems removed, roughly chopped
1 Head Baloian Farms Butter lettuce, leaves washed
Baloian Farms Bellafina Baby Bell Peppers, cut in half lengthwise, seeds removed
Directions
Place dried mushrooms in a bowl with 1 cup water. Set aside to soak 15-20 minutes. Drain, squeeze excess liquid and chop mushrooms.
Heat oil in large sauté pan. Add onion and cook until translucent. Add jalapeno, ginger and garlic and cook for another 2 minutes.
Add chicken, tossing until chicken is cooked through. Add oyster sauce, soy sauce and lime juice. Remove from heat, stir in the cilantro leaves.
To Serve: Line each pepper with torn lettuce leaf, fill mini pepper cup with minced chicken mixture.