Chinese Chicken Stuffed Peppers
Serves:
Ingredients:
4
x
Lg sweet red Pepper
1
tb
Plus 1 1/2 t Soy sauce
Egg, beaten
1/2
c
Frzn English Peas, thawed
1
c
Cooked regular Rice
1
c
Finely chopped Chicken *
1/4
c
Thinly sliced Green onions
1/2
c
Finely chopped Carrots
1
ts
Minced fresh Gingerroot
Clove garlic, minced
1
tb
Sesame oil
1/8
ts
Salt
Method:
* 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, 1 6.
4 g protein, 6.
7 g fat, 2 5.
7 carbohydrates 98 g cholesterol, 3.
1 mg iron, 366 mg sodium, 37 mg calcium.