| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Maindish |
4 |
Servings |
INGREDIENTS
| 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 |
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.
Date: Wed, 19 Jun 1996 21:02:12 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
MM-Recipes Digest V3 #171
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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