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.

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