Chinese chicken stuffed peppers

4 Servings

Ingredients

Quantity Ingredient
1 large Sweet red Pepper
1 cup Finely chopped Chicken *
1 tablespoon Sesame oil
1 cup Cooked regular Rice
1 Clove garlic; minced
½ cup Frzn English Peas; thawed
1 teaspoon Minced fresh Gingerroot
Egg; beaten
½ cup Finely chopped Carrots
1 tablespoon Plus 1 1/2 t Soy sauce
¼ cup Thinly sliced Green onions
⅛ teaspoon Salt

Directions

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a ½" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.

Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well.

Spoon ¾ cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16⅖ g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3⅒ mg iron, 366 mg sodium, 37 mg calcium. Converted by MMCONV vers. 1.00 Posted to recipelu-digest Volume 01 Number 229 by PookyPook@... on Nov 9, 1997

Related recipes