Ginger Scallion Chicken Bowls

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: Serves 4


½ head napa cabbage, shredded
½ head purple cabbage, shredded
2-3 yellow Bellafina peppers, cut into matchsticks
2-3 red Bellafina peppers, cut into matchsticks
6 ounces shitake mushrooms, sliced
2 tablespoons vegetable oil
2 cooked chicken breasts, shredded

For the Ginger/Scallion sauce:
1 bunch scallions, thinly sliced (about 1 ¼ cup total)
1 3-inch piece of ginger, peeled and very finely minced
4 cloves garlic, minced
4 teaspoons toasted sesame oil
8 tablespoons soy sauce
4 tablespoons rice vinegar
1/3 cup vegetable oil
1 teaspoon red pepper flakes

1 English cucumber, sliced
3 cups cooked white rice
1-2 tablespoons rice wine vinegar
2 avocados, thinly sliced
2-3 cups thinly shredded romaine lettuce


In a large bowl combine the napa cabbage, purple cabbage, yellow and red Bellafina peppers.

In a medium skillet, saute the mushrooms in the oil until golden brown, about 8-10 minutes. Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.

Combine the ingredients for the Ginger Scallion sauce in a bowl. Put half of the sauce aside to use for drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.

Prep the toppings, sliced cucumber, steamed white rice tossed with 1-2 tablespoons of rice wine vinegar, sliced avocados and romaine lettuce.

Arrange the 4 bowl and fill equally with piles of the rice, cucumber, sliced avocado, shredded romaine and the chicken mixture. Drizzle with remaining sauce. Serve as needed.

Slightly adapted from