Minced Chicken in Mini Pepper Cups

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes


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


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.