| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 1 | lg | Sweet red Pepper |
| 1 | c | Finely chopped Chicken * |
| 1 | tb | Sesame oil |
| 1 | c | Cooked regular Rice |
| 1 | Clove garlic; minced | |
| 1/2 | c | Frzn English Peas; thawed |
| 1 | ts | Minced fresh Gingerroot |
| 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 |
INSTRUCTIONS
* 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 Posted to recipelu-digest Volume 01 Number 229 by PookyPook@aol.com on Nov 9, 1997
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