Chinese chicken-stuffed peppers
Yield: 4 servings
Ingredients:
- 4 x Lg sweet red pepper 1 tb Sesame oil
- 1 x Clove garlic minced 1 ts Minced fresh gingerroot
- 1/2 c Finely chopped carrots 1/4 c Thinly sliced green onions
- 1 c Finely chopped chicken * 1 c Cooked regular rice
- 1/2 c Frzn english peas thawed 1 x Egg beaten
- 1 tb Plus 1 1/2 t soy sauce 1/8 ts Salt
Instructions:
* 1 cup finely chopped cooked Chicken Breast (skinned before cooking) Cut a 1/2" 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 3/4 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 16.4 g protein 6.7 g fat 25.7 carbohydrates 98 g cholesterol 3.1 mg iron 366 mg sodium 37 mg calcium.
