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Chinese   -   Chinese Chicken Stuffed Peppers   adapted from unknown

  • 1 Lg sweet red Pepper
  • 1 Cup Finely chopped Chicken *
  • 1 Tablespoon Sesame oil
  • 1 Cup Cooked regular Rice
  • 1 Clove garlic -- minced
  • 1/2 Cup Frzn English Peas -- thawed
  • 1 Teaspoon Minced fresh Gingerroot
  • Egg -- beaten
  • 1/2 Cup Finely chopped Carrots
  • 1 Tablespoon Plus 1 1/2 t Soy sauce
  • 1/4 Cup Green Onions -- thinly sliced
  • 1/8 Teaspoon Salt
Directions * 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
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 2, Speed: 5, Overall: 4 Rate this recipe

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