CHINESE CHICKEN STUFFED PEPPERS
Category: Chinese, Poultry
4 x Lg sweet red Pepper 1 c Finely chopped Chicken *
1 tb Sesame oil 1 c Cooked regular Rice
1 x Clove garlic, minced 1/2 c Frzn English Peas, thawed
1 ts Minced fresh Gingerroot 1 x Egg, beaten
1/2 c Finely chopped Carrots 1 tb Plus 1 1/2 t Soy sauce
1/4 c Thinly sliced Green onions 1/8 ts Salt
* 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.
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