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Chinese Chicken-Stuffed Peppers

Chinese Chicken-Stuffed Peppers is built on Lg Sweet Red Pepper Tb Sesame Oil, Garlic, Chopped Chicken C Cooked Regular Rice, Frzn English Peas Thawed X Egg Beaten, and Plus T Soy Sauce Ts Salt. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4 pc
• 1 clove
• 1/2 cup
• 1 cup
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   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.

2. 2

   Place peppers in boiling water, boil 5 minutes.

3. 3

   Drain, set aside.

4. 4

   Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.

5. 5

   Add garlic and gingerroot; stir fry 30 seconds.

6. 6

   Add carrots and green onions; stir fry 2 minutes more.

7. 7

   Remove from heat.

8. 8

   Add chicken and remaining ingredients, stirring well.

9. 9

   Spoon 3/4 cup mixture into each reserved pepper.

10. 10

    Top with reserved pepper slices.

11. 11

    Arrange peppers, cut side up, in a 10x6x2" baking dish.

12. 12

    Cover and bake 350 deg F for 30 minutes or until thoroughly heated.

13. 13

    PER SERVING: 231 calories, 16.