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Chinese Chicken-Stuffed Peppers















Trans-fat Free, High Fiber


4 large sweet red bell peppers
1 tablespoon sesame oil
1 x garlic cloves
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
½ cup green peas
english, frozen
1 each eggs
1 tablespoon soy sauce, tamari
teaspoon salt


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 33720% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 384mg 16%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 21%
Sugars g
Protein 35g
Vitamin A 163% Vitamin C 354%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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