Chinese Chicken Stuffed Peppers

4 Servings
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Chinese Chicken Stuffed Peppers Ingredients

1 lg Sweet red Pepper	1 ts Minced fresh Gingerroot
1 c Finely chopped Chicken *	Egg; beaten
1 tb Sesame oil	1/2 c Finely chopped Carrots
1 c Cooked regular Rice	1 tb Plus 1 1/2 t Soy sauce
1 Clove garlic; minced	1/4 c Thinly sliced Green onions
1/2 c Frzn English Peas; thawed	1/8 ts Salt

Instructions for Chinese Chicken Stuffed Peppers

* 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

Main Ingredient: ChickenCuisine: Chinese

Ingredient Insight - look inside this recipe

Carrot

Egg

Garlic

Ginger

Onion

Rice

Salt

Sesame Oil

Soy Sauce

Stuffed Poultry Chinese Chicken Sesame Carrot Garlic Onion Peas Rice Green Onion Soy Sauce Ginger

for flavor and categorization

This made a nice change from the traditional hamburger usually used in stuffed peppers. Since I was only cooking for two I just cut a large pepper in half lengthwise and filled each half. After about 20 minutes in the oven I took them out and added some fresh grated parmesan on top.