Recipe - Chinese Chicken-Stuffed Peppers

4 lg Sweet red pepper
1 cup Finely chopped chicken*
1 tablespoon Sesame oil
1 Clove garlic; minced
1 cup Cooked regular rice
One half cup Frzn english peas; thawed
1 teaspoon Minced fresh gingerroot
One half cup Finely chopped carrots
One fourth cup Thinly cut or sliced up green onions
1 Egg; beaten
1 tablespoon Plus
1 One half teaspoon Soy sauce
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 Three fourths 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.

Date: Wed, 19 Jun 1996 21:02:12 0700

From: Julie Bertholf jewel1@ix.netcom.com

MMRecipes Digest V3 #171

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.