Chinese chicken-stuffed peppers xfvf35a
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Lg sweet red Pepper |
| 1 | tablespoon | Sesame oil |
| Clove garlic, minced | ||
| 1 | teaspoon | Minced fresh Gingerroot |
| ½ | cup | Finely chopped Carrots |
| ¼ | cup | Thinly sliced Green onions |
| 1 | cup | Finely chopped Chicken * |
| 1 | cup | Cooked regular Rice |
| ½ | cup | Frzn English Peas, thawed |
| Egg, beaten | ||
| 1 | tablespoon | Plus 1 1/2 t Soy sauce |
| 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.