*  Exported from  MasterCook  *
 
                      Chinese Chicken Stuffed Peppers
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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           Thinly sliced Green onions
      1/8  teaspoon      Salt
 
 *  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
 
 
 
                    - - - - - - - - - - - - - - - - - -