Chinese Chicken Stuffed Peppers
Ingredients| 4 lg sweet red pepper |
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* 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.
Servings: 4
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