Chinese chicken-stuffed peppers
Chinese Peppers Chicken
Last updated 6/12/2012 12:56:45 AM. Recipe ID 19072. Report a problem with this recipe.
Title: Chinese chicken-stuffed peppers
Categories: Low-cal, Chicken
Yield: 4 servings
4 x Lg sweet red Pepper
1 x Clove garlic, minced
1/2 c Finely chopped Carrots
1 c Finely chopped Chicken *
1/2 c Frzn English Peas, thawed
1 T Plus 1 1/2 t Soy sauce
1 T Sesame oil
1 t Minced fresh Gingerroot
1/4 c Thinly sliced Green onions
1 c Cooked regular Rice
1 x Egg, beaten
1/8 t Salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before
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
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