Chinese Chicken-Stuffed Peppers
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet red bell peppers
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | x |
garlic cloves
minced |
*
|
| 1 | teaspoon |
ginger root
minced fresh |
|
| ½ | cup |
carrots
finely chopped |
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 1 | cup |
chicken
skinned, boneless, cooked and chopped |
|
| 1 | cup |
rice
regular |
|
| ½ | cup |
green peas
english, frozen |
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet red bell peppers
|
|
| 15 | ml |
sesame oil
|
|
| 1 | x |
garlic cloves
minced |
*
|
| 5 | ml |
ginger root
minced fresh |
|
| 118 | ml |
carrots
finely chopped |
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 237 | ml |
chicken
skinned, boneless, cooked and chopped |
|
| 237 | ml |
rice
regular |
|
| 118 | ml |
green peas
english, frozen |
|
| 1 | each |
eggs
beaten |
|
| 15 | ml |
soy sauce, tamari
|
|
| 0.6 | ml |
salt
|
|
Directions
Cut a ½ inch 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 non-stick cooking spray; 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 ¾ 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℉ for 30 minutes or until thoroughly heated.
