Recipe: Chinese Chicken Stuffed Peppers

Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal Chicken
Servings: 4

4 x Lg sweet red Pepper 1 T Sesame oil
1 x Clove garlic, minced 1 t Minced fresh Gingerroot
1/2 c Finely chopped Carrots 1/4 c Thinly sliced Green onions
1 c Finely chopped Chicken * 1 c Cooked regular Rice
1/2 c Frzn English Peas, thawed 1 x Egg, beaten
1 T Plus 1 1/2 t Soy sauce 1/8 t 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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