Chinese Chicken-Stuffed Peppers

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Title: Chinese Chicken-Stuffed Peppers
Yield: 4 Servings
Categories: Main Dishes


4 lg Sweet red pepper
1 c Finely chopped chicken*
1 tb Sesame oil
1 Clove garlic; minced
1 c Cooked regular rice
1/2 c Frzn english peas; thawed
1 ts Minced fresh gingerroot
1/2 c Finely chopped carrots
1/4 c Thinly sliced green onions
1 Egg; beaten
1 tb Plus
1 1/2 ts Soy sauce
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.

Date: Wed, 19 Jun 1996 21:02:12 -0700

From: Julie Bertholf

MM-Recipes Digest V3 #171

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,