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Chinese Chicken Stuffed Peppers
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
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1 Lg sweet red Pepper
1 cup Finely chopped Chicken *
1 tablespoon Sesame oil
1 cup Cooked regular Rice
1 Clove garlic -- minced
1/2 cup Frzn English Peas -- thawed
1 teaspoon Minced fresh Gingerroot
Egg -- beaten
1/2 cup Finely chopped Carrots
1 tablespoon Plus 1 1/2 t Soy sauce
1/4 cup Thinly sliced Green onions
1/8 teaspoon 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.
Converted by MMCONV vers. 1.00
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