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CHINESE CHICKEN STUFFED PEPPERS

Category:    Chinese, Poultry
Yield:4 servings
 
      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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