1 or green bell pepper, seeded and chopped
1 small onion, chopped
1 cup sliced celery
1 cup sliced red bell pepper
1 medium tomato, chopped
1/2 cup red wine
1 tablespoon minced garlic
1 teaspoon sesame paste
1 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
Layer peppers with onion and celery. Top with pepper, tomato, and wine. Sprinkle with garlic and sesame. Top with ginger and salt. Stir well and remove from heat. Heat olive oil in large skillet.
Saute chicken in oil until no longer pink; remove skin and chop. Push breasts into stem of pepper or onion, removing seeds.
Pour tomato mixture over peppers and onion; toss well. Serve warm or cold.